Pesto Crostini with Prosciutto
Servings 20 pieces
Ingredients
- 1 baguette
- 1 tablespoon olive oil
- 6 ounces goat cheese room temperature
- 4 ounces prosciutto
- ½ cup pesto
- ¼ cup chopped walnuts
- salt and pepper
Instructions
- Slice baguette into 20 pieces ¼-inch thick, and place on a baking sheet. Use a basting brush to spread 1 tablespoon olive oil on slices. Toast at 350°F for 5 minutes or until golden on top. Set aside.
- After bread is toasted, spread room temperature/softened goat cheese on each slice.
- Cut prosciutto slices in half or thirds so you have 20 pieces. Fold them so they are the same size as the bread, and place on top of the goat cheese.
- Top with a spoonful of pesto and place chopped walnuts on top. Sprinkle on salt and pepper.
- Serve immediately or keep in the fridge until ready to serve.
Nutrition
Serving: 2crostini | Calories: 251kcal | Carbohydrates: 18g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 19mg | Sodium: 641mg | Fiber: 1g | Sugar: 2g
