Pecan Recipes
Pecan Recipes

Pecan Pesto Crostini

2 cups fresh basil leaves
1 cup pecans
1 ½ cloves garlic
¼ cup shredded parmesan cheese
¼ cup olive oil
Dash of salt and pepper
Blend the ingredients in a food processor until smooth. Add more olive oil if mixture is too thick.
1 loaf of French bread, divided into 20 slices
Olive oil to brush on bread
3 oz. prosciutto, cut into 20 slices
½ cup shredded parmesan cheese
Balsamic vinegar
½ cup pecans, finely chopped
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.
Lisa’s Notes: 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.

Pecan Pesto Crostini
Local Dish Recipes
Buy NC Pecans
Nc Pecan Growers Association