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White Bean & Walnut Hummus on Crostini W/ Chives & Crispy Prosciutto

From: Diamond Nuts

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Serves 24 amuse bouche servings


This recipe was prepared for Diamond Foods by Chef Almir da Fonseca of the Culinary Institute of America.


  • 2 cups cannelini beans, cooked and soft
  • 1 tbsp olive oil
  • ½ ea onion, yellow, sliced
  • 2 shallot, sliced
  • 4 cloves garlic, sliced
  • 1 cup walnut halves, toasted
  • 3 tbsp Tahini sauce
  • 1 tbsp lemon juice, fresh squeezed
  • 3 tsp chives, chopped
  • Sea salt and cracked black pepper to taste
  • 24 slices bread, baguette or crostini, toasted
  • 24 pieces thinly sliced prosciutto
  • 1 bunch chives, cut into 1 inch sticks for garnish
  • Extra virgin olive oil for garnish and to brush on crostinis


1. In a sauté pan over low heat, add olive oil, onions, shallots and garlic, cook until
golden and caramelized, for about 30 to 35 minutes
2. In a food processor, add white beans, caramelized onion mixture, walnuts, tahini
sauce, chopped chives, lemon juice, and mix well until nice and smooth. Season
with salt and pepper to taste
3. Brush crostinis with extra virgin olive oil, season with salt and pepper and toast
until golden
4. Deep fry the prosciutto slices until crispy, and drain excess oil over paper towels
5. To assemble, spoon hummus on each crostini and place crispy prosciutto on top
standing up, add two sticks of chives for garnish, finish the dish with a small
drizzle of extra virgin olive oil.

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