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How to Make Crispy Prosciutto Tartines with Whipped Feta and Pistachio Pesto
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SPONSORED in partnership with Fiorucci
A Note From feedfeed

This easy tartine is a great lunch recipe to make while you’re WFH, but can also be made into fancy crostinis for the holiday season! This recipe comes together quickly and relies on Fiorucci Prosciutto Di Parma for an extra punch of savory flavor. We can't forget about the nutty pistachio pesto and the bright, lemony whipped feta, which are the perfect compliments to the crispy prosciutto. This recipe brings together and is inspired by a few different Italian recipes - plus, it's based on the colors of the flag!

This October, we're celebrating Italian Heritage Month, and what better way to do so than with Fiorucci, who have been producing high-quality and authentic Italian products for 170 years. Fiorucci uses both old-world techniques and modern ways to deliver the tastes of Italy no matter where you are.

Recipe

Prep time 25mins
Cook time 10mins
Yield: Serves or Makes 4
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For the Whipped Feta:

ingredients

  • 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

For the Pistachio Pesto:

ingredients

  • 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

For the Crispy Prosciutto:

ingredients

To Assemble:

ingredients

  • 4 slices sourdough bread, toasted

Method

  • 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.

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