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Prosciutto di San Daniele & White Bean Crostini

White Bean Crostini with Prosciutto di S


 ¼ cup olive oil
  4 garlic cloves, sliced
  1 (15oz) can white beans, rinsed
      and drained

 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 

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