Artichoke Crostini with Parmesan and Proscuitto

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Artichoke Crostini with Parmesan and Proscuitto




Yield: 6-8 crostini

1 can artichoke hearts in water

¼ tsp kosher salt

¼ tsp freshly ground black pepper

2 TBS OMG! White Truffle Oil, plus more for drizzling if desired

1 small French baguette

butter or olive oil, for toasting the bread

½ - 1oz shaved Parmesan

½ - 1oz prosciutto


  • Drain artichoke hearts and squeeze out excess water. Finely chop. In a small bowl combine the chopped artichoke hearts, salt, pepper, and White Truffle Oil. Set aside.
  • Working at an angle, slice about six or eight ½-inch thick crostini from the baguette. Spread one side with olive oil or butter then toast in a pan over medium heat. When the bread is golden brown, remove from heat.
  • To serve, place a small amount of Parmesan on each crostini. Top with the truffled artichoke hearts and prosciutto. Drizzle with additional White Truffle Oil if desired.