Pesto Di Parma Tartine Recipes

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PESTO DI PARMA TARTINE



Pesto di Parma Tartine image

Top sliced toast with chef Jody Williams's savory prosciutto pesto for a satisfying appetizer or light lunch. Also try: Anchoiade Tartine, Pesto di Noci Tartine

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 5

2 cups prosciutto chunks, preferably cut from the shank
2 cups Parmesan cheese chunks
8 fresh sage leaves
1/4 cup extra-virgin olive oil, plus more as needed
1 loaf ciabatta or country bread, halved lengthwise and sliced crosswise into 12 (1-inch-thick) pieces, toasted

Steps:

  • In a large bowl, mix together prosciutto chunks, cheese chunks, and sage leaves. Working in batches, pass mixture through the medium die on a meat grinder into a bowl, adding olive oil as you grind mixture; the texture should be like coarse sand. Drizzle mixture with more olive oil, if necessary; stir to combine. Transfer to a small serving bowl and serve with toasts.

ANCHOIADE TARTINE



Anchoiade Tartine image

Assemble a quick holiday appetizer with anchovies, butter, and briny caper berries atop ciabatta toast. This recipe is from chef Jody Williams. Also try: Pesto di Parma Tartine, Pesto di Noci Tartine

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 5

1/2 cup unsalted whipped butter, room temperature
1 loaf ciabatta, halved lengthwise and sliced crosswise into twelve 1-inch-thick pieces, toasted
Salted anchovies, rinsed and patted dry
Flaky sea salt, such as Maldon
Caper berries

Steps:

  • Spread butter on toasts. Top with anchovies and season with salt; garnish with caper berries.

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