Mother's Day Tomato Pesto Crostini

"The prettiest Crostini I've ever seen, and delicious too! Easy to make and perfect for Mother's Day brunch!"

- Jill F.

READER REVIEW

rustic French bread 2 oz. fresh basil 5 tbsp. pepitas 3 tbsp. olive oil 2 tsp. white balsamic vinegar 2 tbsp. grated parmesan ½ cup ricotta cheese ½ cup pitted Castelvetrano olives ½ cup cherry tomatoes 5 slices prosciutto garlic powder

INGREDIENTS

FULL RECIPE

Mother's Day Tomato Pesto Crostini

YIELD

10 servings

COURSE

appetizer

TIME

45 min.

LEVEL

easy 

In a food processor, add 2 oz. fresh basil, 5 tbsp. pepitas, 3 tbsp. olive oil, 2 tsp. white vinegar and 2 tbsp. grated parmesan. Process on a purée setting for at least 30 seconds.

1.

In a mixing bowl, stir together pesto and ½ cup ricotta cheese.

2.

Slice ½ cup pitted Castelvetrano Olives. I like to slice them into thin rings.

3.

Slice ½ cup cherry tomatoes into quarters.

4.

Make prosciutto roses. Remove 1 slice of prosciutto from the package, and use kitchen scissors to cut the slice in half.

5.

Fold each slice over.

6.

Carefully roll each folded slice into a rose. Roll each slice until you have 10 roses.

7.

Slice bread and brush with olive oil. Sprinkle with garlic powder and toast for 7-10 minutes at 450 F. or until nicely toasted.

8.

Once toasts are ready, wait until they’re cool – about 5 minutes. Give each slice a nice smear of pesto ricotta.

9.

Carefully spoon tomatoes and olives on top. Add a pretty prosciutto rose and 1 or 2 small basil leaves.

10.