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Got to Be NC
Recipe by: Lisa Prince

Pecan Pesto Crostini

This delicious savory appetizer took first place in the NC Pecan Competition this year at the NC State Fair. Thanks to Mary Boury of Knightdale for sharing this creative appetizer.

Servings: 20
Cook Time: Prep Time: 15 minutes; Total Time: 30 minutes
Meal Type: Appetizer
NC Ingredients: Pecans, Basil

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Ingredients

Pecan Pesto:
2
cups fresh basil leaves
1
cup pecans
1
½ cloves garlic
1/4
cup shredded parmesan cheese
1/4
cup olive oil
Dash of salt and pepper
Crostini:
1
loaf of French bread, divided into 20 slices
Olive oil to brush on bread
3
oz. prosciutto, cut into 20 slices
1/2
cup shredded parmesan cheese
Balsamic vinegar
1/2
cup pecans, finely chopped

Directions

Pecan Pesto:

Blend the ingredients in a food processor until smooth. Add more olive oil if mixture is too thick.

Crostini:

Brush bread with olive oil and broil until lightly toasted, toast both sides. Spread a thin layer of pesto on one side of bread. Top with a slice of prosciutto. Sprinkle parmesan cheese and pecans. Then drizzle with balsamic vinegar. Makes 20 appetizer size portions.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.