Prosciutto, Pesto, Walnut And Fig Bruschetta

Name: Prosciutto, Pesto, Walnut And Fig Bruschetta
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

Cindy Anschtz Barbieri|Aug. 22, 2013 1:27 pm EST

4 (1 ratings)

Print

This proscuitto, pesto, waltnut and Fig Bruschetta is amazing! For this recipe and other entertaining tips from Cindy's Table, click here.

Servings

16

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

Directions
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!
Walnut Pesto Directions:
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.