Prosciutto, Pesto, Walnut and Fig Bruschetta

Ingredients

• A loaf of French bread or your favorite crusty bread
• 12-16 thin slices of prosciutto
• 8 oz fresh ripe figs, cut in half then half again
• Extra Virgin Olive Oil
• 2 cloves Garlic, skin removed and left whole
• Walnut Pesto (below)

Directions

1. Slice bread and set out on a baking sheet. Take olive oil and brush both sides. Either toast on a grill or under the broiler. If using the broiler keep the door ajar and keep a close eye on the bread. Toast both sides. Take out and rub garlic clove on the side that will be layered with the toppings.
2. To make the Bruschetta
3. Take a spoon and make a light layer of the walnut pesto, then add 1-2 slices of prosciutto then 2 quarter pieces of the fig.
4. Put on a decorative platter and serve!

Walnut Pesto Ingredients:

• 1/3 cup walnuts, chopped
• 2 cups fresh Basil
• 2 Garlic cloves, cut in half
• 1/4 cup of fresh parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Olive Oil

Walnut Pesto Directions:

1. Preheat oven to 300°F
2. Place walnuts on a tray and toast them for about 5 minutes
3. In your chopper or food processor add first 6 ingredients and give a few pulses to start combining them. Then add olive oil. It should be a paste. If too loose then add more basil and Parmesan cheese. Taste for seasoning with salt and pepper.

NOTE: This will stay in the refrigerator for a week.

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