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Sundried Tomato Pesto crostini with prosciutto & marinaded goats cheese

Here’s a truly delicious and easy appetizer. Made with Filippo Berio's delicious Sundried Tomato Pesto sauce, the combination prosciutto and marinated goats cheese make it perfect for a party treat or quick snack.

Prep Time: 30 mins
Cooking Time: 10 mins
20 people

Used in this recipe

Ingredients

Crostini

1 baguette (1-2 days old)
25ml Filippo Berio Extra Virgin Olive Oil

Topping

6 oz soft goats cheese log
230ml Filippo Berio Extra Virgin Olive Oil
2 tsp chives, finely chopped
2 tbsp parsley, finely chopped
5 slices of prosciutto
Filippo Berio Sundried Tomato pesto
Sea salt to taste

Method

Thinly slice the baguette. Heat the oven to 200°C.
Pour a generous glug of Filippo Berio Extra Virgin Olive Oil into pan and dip slices on both sides so they are lightly covered.
Bake for 10 minutes, they should be golden. If they need an extra 5 minutes then turn them first before cooking an extra 5 minutes. Cool on wire rack.
Cut the goats cheese into discs or make into balls if very soft. Place in a bowl with the Filippo Berio Extra Virgin Olive Oil and herbs.
Spread the Filippo Berio Sundried Tomato Pesto onto the crostini. Add a small piece of the prosciutto and a slice of the marinaded goats cheese.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.