Mother Earth Living

8 Great Hor D'oeurve recipes: Parsley-Basil Pesto with Prosciutto on Bruschetta

A twist on a traditional favorite bruschetta with pesto
By Sally King
December/January 1999
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 Makes 24 hors d’oeuvres 

Using walnuts instead of pine nuts and parsley in place of part of the basil gives this pesto less of a high-summer taste than an all-basil pesto. Combined with prosciutto and grilled country bread, it makes a hearty, satisfying hors d’oeuvre for casual gatherings.

• 1/4 cup walnuts
• 1 small clove garlic
• 1 cup loosely packed washed and dried fresh flat-leaved parsley, tough stems removed
• 1 cup loosely packed washed and dried fresh basil, tough stems removed
• 1/2 cup extra-virgin olive oil
• Kosher salt to taste
• 4 ounces very thinly sliced prosciutto
• Italian or French country bread, sliced about 1/3 inch thick, grilled or broiled until crunchy and medium brown
• Fresh basil leaves for garnish

1. In a food processor, finely chop the walnuts and garlic. Add the parsley and basil; puree. With the machine running, add the oil and 1/8 teaspoon salt. Taste. Add more salt if needed.

2. Spread 1 to 11/2 teaspoons pesto on each slice of toast. Top with a slice of prosciutto and a tiny basil leaf.

Sally King is a Virginia-based freelance writer whose USDA Zone 8 herb garden produces through Thanksgiving. 
Click here for the original article, 8Great Hor D'oeurve recipes.



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