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.