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White Bean and Prosciutto

White Bean and Prosciutto

Nutrition Facts
  • cal. (kcal) 107
  • Makes: 24 servings
  • Yield: crostini
  • Prep: 20 mins
  • Bake: 18 mins at 400°F
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Ingredients

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  • 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

Directions

  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.
Crostini
  1. 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 Information for White Bean and Prosciutto

Servings Per Recipe: 24
PER SERVING: 107 cal., 4 g total fat (1 g sat. fat), 2 mg chol., 276 mg sodium, 13 g carb. (2 g fiber), 4 g pro.