with Herbed White Bean Spread on Sage Crackers
6 slices prosciutto (about 1/16 inch thick)
2 cups chopped marinated artichoke hearts
1 cup grated fontina cheese
Preheat oven to 300°F
Combine artichokes and cheese in a bowl and mix well. Lay out prosciutto slices horizontally and divide artichoke mixture among them. Spread mixture evenly across the prosciutto slice. With the long edge towards you, gently roll up the prosciutto in a jellyroll fashion. Place rolls on a baking sheet and bake for 10 minutes. Allow to cool. With a serrated knife, slice rolls at a 45 degree angle at 1/2 inch intervals. You should get between 6 and 8 slices per roll, depending on the size of prosciutto.
Rolls can be made 3 days in advance before baking. Wrap well in cling wrap if not baking immediately.
Serve on sage crackers with white bean spread.
2 oz (1/4 cup) unsalted butter
3/4 cup flour
1 cup grated parmesan cheese
11/2 Tbsp chopped sage
1/2 tsp salt
1/2 tsp pepper
1 egg yolk
2 Tbsp cold water
1 tsp lemon juice
Preheat oven to 375°F.
In a food processor, combine flour and butter. Mix until fully incorporated. Add parmesan, sage, salt, and pepper. In a separate bowl, beat together egg yolk, lemon, and water. Add this to the flour mixture and process until it balls up. Turn out onto your work surface and knead until smooth. Roll dough into a log about 1 1/2 inches in diameter. Wrap in plastic wrap and chill for 1 hour. (Note: Dough can be frozen at this stage for up to two weeks).
Cut log into 1/8 inch coins and arrange on a parchment lined baking sheet. Bake until golden and crisp, about 10-12 minutes.
Baked crackers can be stored in an airtight container up to 5 days before use.
1 can navy or canneli beans
3 cloves garlic, chopped
1/4 cup minced onion
1/4 cup fresh lemon juice
2 tsp salt
1/2 tsp pepper
1 Tbsp chopped thyme
1 Tbsp chopped oregano
1 Tbsp chopped parsley
Drain beans, reserving the liquid. In a food processor, combine the first six ingredients and process until smooth. If the puree seems dry, add some of the reserved liquid. Turn puree out into a bowl and fold in the herbs.
Spread will keep covered in the refrigerator up to 3 days. If the spread is to be served on a later day, wait to add the herbs until 1 hour before serving to keep them fresh.