Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Serves: 12
Ingredients:
PESTO:
2 c. fresh arugula- packed
2 large cloves garlic- peeled (or more, to taste)
2 T. walnuts
1/2 c. olive oil
1/2 tsp. salt- more or less as needed
1/2 tsp. pepper- more or less as needed
1/2 c. Parmesan cheese
2 large cloves garlic- peeled (or more, to taste)
2 T. walnuts
1/2 c. olive oil
1/2 tsp. salt- more or less as needed
1/2 tsp. pepper- more or less as needed
1/2 c. Parmesan cheese
CROSTINI:
2 thin baguette- sliced, buttered, and toasted
1 c. goat cheese
10 slices prosciutto- cut into smaller pieces just smaller than your toasted slices of bread
Directions:
- Cook walnuts in a small pan over medium heat
- Allow them to toast, shaking pan often
- Your nose will tell you when they are done, but watch closely, they burn easily!
- Combine arugula, garlic and toasted walnuts in a food processor
- Add half of olive oil and pulse to begin processing
- Continue to process on medium speed while streaming in the rest of the olive oil
- Season with salt and pepper
- Stir in Parmesan cheese
- Spread each toasted slice of bread with goat cheese
- Spread pesto over goat cheese
- Put a slice of prosciutto over pesto and serve\
*Jen found pesto recipe here
Directions:
- Cook walnuts in a small pan over medium heat
- Allow them to toast, shaking pan often
- Your nose will tell you when they are done, but watch closely, they burn easily!
- Combine arugula, garlic and toasted walnuts in a food processor
- Add half of olive oil and pulse to begin processing
- Continue to process on medium speed while streaming in the rest of the olive oil
- Season with salt and pepper
- Stir in Parmesan cheese
- Spread each toasted slice of bread with goat cheese
- Spread pesto over goat cheese
- Put a slice of prosciutto over pesto and serve\
*Jen found pesto recipe here
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