Artichoke and Bean Crostini

Fast and yummy appetizer. A fresh take on artichoke dip.

ATRICHOKE AND BEAN CROSTINI
This recipe is adapted from a recipe by Giada.

Ingredients
4 very thick slices of prosciutto (optional, I skipped this part of her recipe)
12 slices of French bread (think appetizer crostini size)
1/2 cup extra-virgin olive oil
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup grated Pecorino Romano
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions
On a baking sheet, arrange the bread in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil.

In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add 1/4 cup of olive oil. Spoon the artichoke mixture onto the bread. At this point I baked the crostini at 350 degrees for 5-10 minutes. But, Giada baked the bread alone and then topped it with the artichoke mixture. I preferred the mixture heated instead of cool, which is why I baked the bread after topping it with the artichoke.

Optional step: Spray a baking sheet with vegetable cooking spray. Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes. The prosciutto can be sprinkled on top of the crostini.