Pecan Pesto Crostini
2 cups fresh basil leaves
1 cup pecans
1 ½ cloves garlic
¼ cup shredded parmesan cheese
¼ cup olive oil
Dash of salt and pepper
Blend the ingredients in a food processor until smooth. Add more olive oil if mixture is too thick.
1 loaf of French bread, divided into 20 slices
Olive oil to brush on bread
3 oz. prosciutto, cut into 20 slices
½ cup shredded parmesan cheese
½ cup pecans, finely chopped
Brush bread with olive oil and broil until lightly toasted, toast both sides. Spread a thin layer of pesto on one side of bread. Top with a slice of prosciutto. Sprinkle parmesan cheese and pecans. Then drizzle with balsamic vinegar. Makes 20 appetizer size portions.
Lisa’s Notes: This delicious savory appetizer took first place in the NC Pecan Competition this year at the NC State Fair. Thanks to Mary Boury of Knightdale for sharing this creative appetizer.