White Bean and Prosciutto
- cal. (kcal) 107
- Makes: 24 servings
- Yield: crostini
- Prep: 20 mins
- Bake: 18 mins at 400°F
cans cannelini beans, drained and rinsed
extra-virgin olive oil, plus more for drizzling (optional)
fresh chopped rosemary
- 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.
- 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.
- 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 ProsciuttoServings 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.