White Bean and Prosciutto Crostini
One of the most classic appetizer combos is beautifully fresh Italian bread, topped with creamy melt-in-your-mouth prosciutto.
Servings: 20 servings
- 1 baguette or Italian loaf sliced into 1/2 inch slices
- 1 tbsp olive oil
- 2 tsp shallot finely chopped
- 2 tsp red wine vinegar
- 2 tsp extra virgin olive oil
- 1 tsp honey
- 2 tbsp capers
- 2 tsp basil freshly chopped
- 1/8 tsp freshly ground black pepper
- salt to taste
- 1 can (15oz) cannellini beans drained
- 6 oz slices proscuitto
- basil chiffonade to garnish
Preheat the oven to the grill at 550°F.
Lightly brush the baguette slices on both sides with olive oil.
Place under the grill for a couple of minutes on each side until lightly browned and crispy.
In a medium bowl, combine the olive oil, shallots, red wine vinegar, honey, capers, basil, salt and pepper, using a small whisk to combine.
Add the cannellini beans and using a large spoon, toss all of the ingredients together.
Place a slice of prosciutto on each crostini and top with a spoonful of the white beans. Garnish with basil and eat immediately.
Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 217mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Calcium: 23mg | Iron: 0.9mg