Prosciutto, Pesto, Walnut And Fig Bruschetta

Prosciutto, Pesto, Walnut And Fig Bruschetta
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This proscuitto, pesto, waltnut and Fig Bruschetta is amazing! For this recipe and other entertaining tips from Cindy's Table, click here.
Servings
16
servings
Ingredients
  • a loaf of french bread or your favorite crusty bread
  • 8 ounce fresh ripe figs, cut in half then half again
  • extra virgin olive oil
  • 2 cloves garlic, skin removed and left whole
  • walnut pesto
  • 12-16 thin slices of prosciutto
  • 1/3 cup walnuts, chopped
  • 2 garlic cloves, cut in half
  • 1/4 cup fresh parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 teaspoon pepper
  • 2 cup fresh basil
Directions
  1. Directions
  2. Slice bread and set out on a baking sheet. Take olive oil and brush both sides. Either toast on a grill or under the broiler. If using the broiler keep the door ajar and keep a close eye on the bread. Toast both sides. Take out and rub garlic clove on the side that will be layered with the toppings. To make the Bruschetta: Take a spoon and make a light layer of the walnut pesto, then add 1-2 slices of prosciutto then 2 quarter pieces of the fig. Put on a decorative platter and serve!
  3. Walnut Pesto Directions:
  4. Preheat oven to 300. Place walnuts on a tray and toast them for about 5 minutes. In your chopper or food processor add first 6 ingredients and give a few pulses to start combining them. Then add olive oil. It should be a paste. If too loose then add more basil and Parmesan cheese. Taste for seasoning with salt and pepper.
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