Happy Wednesday! I know everyone is back to school and the weather is actually getting colder but I’m not quite ready to give up summer yet. This year didn’t feel quite long enough at all! One of my favorite summer eats is crostini. There are so many different combinations to put on a toasted slice of bread, but this happens to be one of my favorites. Though it’s perfectly enjoyed at any time of the year, I like it best when it’s hot out and with a glass of bubbly in hand! I’m most definitely going to make the most of these while the weather lasts, but I’m pretty sure I’ve seen some trees already changing their colors!
Pour a glass of champs or prosecco and enjoy the creaminess of white beans and salty proscuitto!
White Bean and Prosciutto Crostini
- 1 baguette or Italian loaf sliced into 1/2 in slices
- 1 tbsp olive oil
- 2 tsp shallot, finely chopped
- 2 tsp red wine vinegar
- 2 tsp extra virgin olive oil
- 1 tsp honey
- 2 tbsp capers
- 2 tsp basil, freshly chopped
- 1/8 tsp freshly ground black pepper
- salt to taste
- 1 can (15oz) cannellini beans, drained
- 6 oz slices proscuitto
- basil chiffonade to garnish
Preheat the oven to the grill at 550°F. Lightly brush the baguette slices on both sides with olive oil. Place under the grill for a couple minutes on each side until lightly browned and crispy.
In a medium bowl, combine the olive oil, shallots, red wine vinegar, olive oil, honey, capers, basil, salt and pepper. Using a small whisk to combine. Add the cannellini beans and using a large spoon, toss all the ingredients together.
Place a slice of prosciutto on each crostini and top with a spoonful of the white beans. Garnish with basil and eat immediately. Makes 15-20.