Prosciutto and Pesto Crostini | Friday Night Bites

The wait is over.  I teased you about what kind of Crostini I would be sharing for Friday Night Bites.  Now the day has finally arrived.  Yippee Skippee!  I made these first for Easter then for my dinner party on Saturday night and they will also be enjoyed for this week’s Friday Night Bites.

I absolutely adore a great Crostini and these rank high on my list.  Oh, did I mention, they are super easy.  If you have a Trader Joe’s near you, all ingredients can be purchased there.  If you don’t have a Trader Joe’s close or you want to put that handmade touch on it, I have included the recipes for that.  Either way; a terrific impromptu appetizer for unexpected guests or to simply enjoy while enjoying your favorite movie or television show.

(Click "Read More" below to continue post)

Speaking of television shows, is anyone watching Dallas on TNT network?  Hubby and I are addicted and typically save it to watch on Friday nights.  This week, we have the season finale to enjoy and just found out that it has been renewed for a third season.  I am so happy.  Sometimes it is the small things in life that make you happy. 

Prosciutto and Pesto Crostini

Makes 24

Baguette, 24 half inch slices

24 Marinated Bocconcini (Mini Mozzarella Balls) (Recipe below)

6 Slices Prosciutto

Pesto (homemade or store bought)

Pre-heat the oven to 400 degrees.

Lay out the 24 slices of baguettes onto a cookie sheet.  Cut each bocconcini into thirds and lay on top of each slice of baguette.  Repeat until all are covered.  Bake for 10 to 12 minutes or until cheese is bubbly and Crostini is golden brown.

While the Crostini is cooking, cook the Prosciutto until crispy.  Use a skillet and add a bit of olive oil and cook one slice of Prosciutto at a time.  Cook on medium high heat and flip a few times to ensure even cooking.  Let cool on a paper towel.  Repeat until all are cooked.  Break each piece into 4 pieces.

Top each Crostini with a teaspoon of pesto and spread then top with the crispy Prosciutto.  Enjoy!

Basil Pesto Sauce

2 C. Fresh basil leaves, packed tightly

½ C. Parmesan cheese, freshly grated

1/3 C. Pine nuts, toasted

½ C. Olive oil

3 Garlic cloves, smashed

Salt and pepper to taste

Use a food processor to make this sauce.  Simply add the basil leaves, parmesan cheese, pine nuts and garlic cloves.  Pulse for 10 seconds and then slowly pour the olive oil into the mixture while food processor is on.  Continue to pulse until the mixture is smooth.  Taste and then season with salt and pepper.  Place into an airtight container immediately so the bright green color remains.  Refrigerate until ready to use.

Marinated Bocconcini

1/4 Cup Olive Oil

2 Cloves Garlic, minced

1/4 Cup Flat Leaf Parsley, minced

1/2 teaspoon Red Pepper Flakes

Mix together all of the above ingredients in a medium bowl and toss in the drained and dried bocconcini.  Let them infuse together for at least one hour in the refrigerator.