Gypsy Ham & Rocket Pesto Crostini

Gypsy Ham & Rocket Pesto Crostini

Ingredients:

2 sourdough baguettes, cut diagonally into 2cm thick slices
30 grams baby rocket leaves
1/3 cup basil leaves
2 tbs pistachios
1/4 cup (20grams) finely grated parmesan
1 garlic clove, coarsely chopped
1 long red chilli, coarsely chopped (optional)
1/3 cup (80ml) extra virgin olive oil
200 grams fresh mozzarella , torn
350 grams DON Gypsy Ham, shaved
Extra virgin olive oil, extra, to serve
Basil leaves, extra to serve

Direction:

1. Preheat oven to 180 degrees, Line 2 baking trays with baking paper. Arrange baguette slices in a single layer on lined trays. Spray with olive oil spray. Bake, turning once for 10 mins or until crisp, and light golden.
2. Meanwhile, place the rocket, basil, pistachios, parmesan, garlic, chilli. If using, and oil in a food processor. Process until finely chopped. Season.
3. Top baguette slices with mozzarella. Bake for 5-10 mins or until cheese melts. Spread evenly with pesto. Transfer to a serving platter. Top with ham. Season. Drizzle with extra oil and sprinkle with extra basil leaves to serve

Makes about 40

Recipe from Free Coles Magazine November 2019 issue