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Pesto and Prosciutto Crostini

Servings 24 appetizers
Prep Time

Ingredients

  • 24 baguette slices
  • 1/2 cup Il Forteto Pesto alla Genovese pesto, divided
  • 3 ounce thinly sliced prosciutto
  • 3/4 cup roasted tomatoes in olive oil, drained, diced (from olive bar in deli)
  • 1 cup shredded Trugole cheese

Instructions

  1. Place baguette slices on baking sheet. Place on oven rack 4 inches below broiler. Broil slices until just golden (about 1 minute). Turn; broil just until golden.
  2. Spread each baguette slice with 1 teaspoon pesto. Slice prosciutto crosswise into ½-inch strips; arrange over pesto on each baguette slice. Evenly divide tomatoes over prosciutto; sprinkle with cheese.
  3. Broil until cheese is melted (1-2 minutes).
  4. To Serve: Remove pan from freezer. Using a large spoon, scrape across frozen surface to create ice particles. Serve immediately in frozen stemmed glasses.

Variations

  1. Variations: Substitute 4 ounces pancetta, diced, cooked crisp for the prosciutto. Substitute diced, seeded Roma tomatoes for roasted tomatoes.