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.