White Bean and Prosciutto

White Bean and Prosciutto
Servings: 24 Yield: crostini Prep 20 mins Bake 400°F 18 mins


  • 3 ounces prosciutto
  • 2 cans cannelini beans, drained and rinsed
  • 6 tablespoons extra-virgin olive oil, plus more for drizzling (optional)
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh chopped rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 pieces crostini

Make It

1. Heat oven to 400 degrees . Place prosciutto on a baking sheet fitted with a rack. Bake at 400 degrees for 15 to 18 minutes, until crispy. Roughly chop.

2. Set aside 1 cup beans. In a food processor, combine remaining beans, the oil, lemon juice, rosemary, salt and pepper. Stir in three-fourths of the prosciutto and the reserved beans. Spread 2 tbsp on each crostino. Garnish with remaining fourth of the prosciutto. Drizzle with more olive oil, if using.


3. Slice a 12 oz baguette into 24 pieces. Brush with 1 tbsp olive oil and bake at 400 degrees for 8 to 10 minutes, until lightly toasted. Top with these three options.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 107, Fat, total (g): 4, chol. (mg): 2, sat. fat (g): 1, carb. (g): 13, fiber (g): 2, pro. (g): 4, sodium (mg): 276, Percent Daily Values are based on a 2,000 calorie diet.