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Crispy Prosciutto Tartines With Whipped Feta And Pistachio Pesto
Prosciutto di Parma

Prosciutto di Parma

Silky, sliced Prosciutto di Parma makes every dish feel like a special occasion. It’s a delicious charcuterie accompaniment to cheese, melons, dates, olives and breads. This ham variety can also be served at the start of a meal as an antipasto, wrapped around steamed asparagus spears, or as an ingredient in specialty sandwiches or pizzas.

Crispy Prosciutto Tartines With Whipped Feta And Pistachio Pesto

Ingredients

Whipped Feta:

  • 1 (12 ounce) block feta cheese
  • 1/4 cup sour cream, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt, as needed
  • Black peppercorns, freshly ground, to taste

 

Pistachio Pesto:

  • 4 cups fresh basil, loosely packed
  • 1/2 cup parmesan, freshly grated
  • 4 cloves garlic
  • 2/3 cup pistachios, shelled and lightly toasted
  • 1/2 cup olive oil
  • Kosher salt, as needed
  • Black peppercorns, freshly ground, as needed
  • 2 lemons, zested and juiced, divided

 

Crispy Prosciutto:

  • 4 slices Fiorucci Prosciutto Di Parma

 

To Assemble:

  • 4 slices sourdough bread, toasted

Directions

Step 1
Preheat oven to 400˚ F.

Step 2
Meanwhile, make the whipped feta by adding all ingredients in a high-speed blender or food processor. Combine until smooth, season with pepper and salt if needed.

Step 3
Make the pistachio pesto: Place basil, parmesan, garlic, and pistachios in a high-speed blender or food processor. Blitz until roughly processed, then add olive oil, salt, pepper, lemon zest, and lemon juice and process until smooth.

Step 4
Place sliced prosciutto on a baking sheet, bake for 8-10 minutes, or until golden and crispy.

Step 5
Assemble the tartines. Top each slice of bread with a thin layer of whipped feta, then top with a drizzle of pistachio pesto and a slice of crispy Fiorucci Prosciutto Di Parma.