Artichoke and Bean Bruschetta

• Vegetable oil cooking spray
• 4 very thin slices prosciutto
• 12 (1/4-inch-thick) slices rustic country bread
• 1/2 cup olive oil, plus more for drizzling
• 1 (12-ounce) package frozen artichoke hearts, thawed
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup freshly grated Pecorino Romano cheese
• 1/2 cup coarsely chopped fresh basil leaves
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

1. Place an oven rack in the center of the oven and preheat the oven to 375F.
2. Spray a rimmed baking sheet with vegetable oil cooking spray.
3. Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy.
4. Set aside to cool for 10 minutes.
5. On another baking sheet, arrange the bread slices in a single layer.
6. Using a pastry brush, brush the bread with 1/4 cup of the oil.
7. Bake for 12 to 15 minutes, until golden.
8. In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper.
9. Pulse until the mixture is chunky.
10. With the machine running, slowly add the remaining 1/4 cup olive oil and mix until combined but still slightly chunky.
11. Spoon the artichoke mixture onto the crostini.
12. Crumble the prosciutto and sprinkle on top.
13. Drizzle with oil and serve.

vegetable oil cooking spray, country bread, olive oil, cannellini beans, freshly grated pecorino romano cheese, fresh basil, lemon zest, lemon juice, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/artichoke-and-bean-bruschetta-386837 (may not work)