WHITE BEAN AND PROSCIUTTO CROSTINI WITH SAGE
Steps:
- In the bowl of a food processor combine the 3 smashed garlic cloves, prosciutto, crushed red pepper, and 3 cans of beans. Add 1/4 cup olive oil and puree until smooth. If the mixture seems too thick add more olive oil; the mixture should be fairly loose. Taste to see if the mixture needs salt (it probably will). Add the remaining can of beans and pulse to combine (the mixture should be a little bit coarse). Taste again to see if it needs salt. It should be creamy and a little chunky and really well flavored. Remove from the food processor to a large bowl and reserve at room temperature.
- Preheat a grill pan over medium heat.
- Grill the baguette slices on both sides on the preheated grill pan. When the bread looks slightly charred and is crispy remove them and rub each crostini with the raw garlic cloves.
- Top each toast with a big schmear of the bean puree and a drizzle of olive oil. Garnish with sage and arrange on serving platters to serve. Bravissimo!
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Md Tarik Hossin
[email protected]I love the crispy texture of the crostini and the creamy texture of the white bean spread. It's a perfect combination.
Uncle Berry
[email protected]These crostini are a great appetizer or snack. They're also perfect for a party.
lucky desh
[email protected]I'm not a big fan of white beans, but I loved these crostini. The prosciutto and sage really balanced out the flavor of the beans.
abdul kayum
[email protected]I made these crostini for a potluck, and they were a huge hit. Everyone loved them!
Susan Ellis
[email protected]These crostini are a great way to get your kids to eat their vegetables.
Kimberly Kimberly
[email protected]I didn't have any sage, so I used rosemary instead. It was still delicious!
Elizabeth Akinyi
[email protected]I used canned white beans instead of dried beans, and the crostini still turned out great.
S M Akash shartok
[email protected]The crostini were a little bit dry. I think I'll brush them with olive oil before baking them next time.
Love Ma
[email protected]These crostini were a little bit too salty for my taste. I think I'll use less prosciutto next time.
josh holland
[email protected]I added a little bit of red pepper flakes to the white bean spread for a little bit of heat. It was delicious!
Mohammod ali
[email protected]These crostini are a great way to use up leftover white beans. They're also a great appetizer or snack.
Willie Willie
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really delicious and satisfying dish.
Pawel Derlikiewicz
[email protected]I've made these crostini several times now, and they're always a crowd-pleaser. They're easy to make and always come out looking and tasting great.
Iburahim Kavuma
[email protected]These crostini were a hit at my party! The combination of white beans, prosciutto, and sage was perfect, and the crostini were the perfect size for a quick bite.