Categories: Appetizers
Ingredients
- Mini cocktail-style bread, 2 1/2 inches square, toasted
- 9 oz. box frozen artichoke hearts
- 1/2 cup salted water
- 2 tbsp. white wine
- 2 tbsp. olive oil
- 4 oz. cream cheese
- 1 tbsp. lemon juice
- Baby arugula
- Prosciutto slices
Directions
-
Cook artichoke hearts in a saucepan with water, wine and olive oil, 10 minutes. Let cool slightly, then transfer to a food processor. Puree with cream cheese and lemon juice. Spread on toast. Top with arugula and prosciutto. Drizzle with olive oil and season with pepper.