Prosciutto di San Daniele & White Bean Crostini
¼ cup olive oil
4 garlic cloves, sliced
1 (15oz) can white beans, rinsed
¼ cup roughly chopped parsley
1 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon aleppo chili flakes
12 oz baguette, sliced ½-inch thick, toasted
4-5 slices Prosciutto di San Daniele, halved
Heat olive oil over medium-high heat. Add garlic; cook and stir until fragrant and edges just begin to brown, 2-3 minutes.
Add beans. Cook and stir until oil has been absorbed and beans begin to get mushy, about 3 minutes. Remove from heat; add parsley, lemon, salt and chili; stir until combined.
Divide white bean spread among all slices. Drape half a slice of prosciutto over each toast.
Makes 8 pieces