Prosciutto E Pesto Recipe

Make the pesto

Combine basil, toasted pine nuts, grated parmesan, garlic, salt, and pepper in a food processor. Pulse until coarsely chopped. With the processor running, stream in the 1 cup of olive oil until emulsified and smooth but still a little textured. Taste and adjust salt/pepper. If too thick, add 1–2 teaspoons more oil or a splash of water.

Slow-roast tomatoes

Preheat oven to 275°F (135°C). In a small baking dish, toss the cherry tomatoes with 1/4 cup olive oil, sliced garlic, thyme or rosemary if using, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer. Roast 45–60 minutes until tomatoes are softened, skins blistered and juices slightly reduced but still saucy. Remove from oven and let cool to warm; reserve the garlicky oil for drizzling.

Prepare bread and cheese (if using bread)

If using sliced ciabatta or focaccia, lightly toast slices under a broiler or in a skillet until just golden (2–4 minutes). If serving without bread, place slices of fresh mozzarella on a platter. Drain any large pools of oil from the confit tomatoes into a small bowl and set aside.

Assemble Prosciutto e Pesto

Spread about 1 tablespoon of pesto on each toast or smear a little pesto under each mozzarella slice (about 1–1.5 teaspoons per slice). Top with a piece of Prosciutto San Daniele (folded for height). Spoon 2–3 confit tomatoes (or a tablespoon of the confit and its juices) over each portion. Scatter halved olives around or place 3–4 halves on each portion. Drizzle a small amount (about 1/4 teaspoon) of the reserved confit oil and 1/8 teaspoon extra-virgin olive oil on each serving. Finish with a small pinch of lemon zest and a light sprinkle of red pepper flakes if desired.

Arrange assembled portions on a serving platter. Serve immediately at room temperature so mozzarella is tender and prosciutto is silky. Provide extra pesto, confit tomatoes and olives on the side for guests to add more.