Name: Pesto Crostini with Parmesan & Soppressata
Prep time: 15 min
Total time: 15 min
Yield: 24 crostini
Cuisine: American
Ingredients: 24 crostini; 0.5 cup lemon pesto; 24 slices soppressata; 2 tablespoons balsamic glaze; 6 ounces parmesan; 1 cup balsamic vinegar; 2 tablespoons brown sugar

Pesto Crostini with Parmesan & Soppressata

Pesto Crostini with Parmesan & Soppressata cover

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Pesto Crostini with Parmesan & Soppressata

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Ingredients

Warning0 allergens identified

Pesto Crostini with Parmesan & Soppressata

Balsamic Glaze

1 cup balsamic vinegar

2 tablespoons brown sugar

Instructions

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Pesto Crostini

Spread each crostini with about 1 teaspoon of pesto. Then, fold the slices of soppressata in quarters, and place one slice on each crostini.

Drizzle the balsamic glaze over the top of the crostini. Add a slice of parmesan on top of each toast. Serve immediately.

Balsamic Glaze

Add the balsamic vinegar and brown sugar to a small saucepan. Bring the mixture to a simmer over medium-low heat. Stir constantly until the sugar is dissolved.

Simmer the balsamic glaze, stirring often, until it's syrupy and coats the back of a wooden spoon, about 8-12 minutes. Remove the pan from the heat and let the glaze cool completely. It will thicken more as it cools.

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Tips & Tricks (5)

Toast Crostini for Optimal Crunch 🍞
Lightly brush bread slices with olive oil and toast at 400°F for 3-4 minutes until golden and crispy, preventing soggy crostini when topped with wet pesto.
Chill Pesto Before Assembly ❄️
Refrigerate your lemon pesto for at least 15 minutes before spreading to help it set and prevent it from sliding off the warm crostini.
Layer Soppressata Last for Texture 🥓
Add thinly sliced soppressata as the final layer just before serving to maintain its peppery flavor and delicate texture without wilting from warm crostini.
Balance Balsamic Glaze Application 🫒
Use a light drizzle of balsamic glaze in a crosshatch pattern rather than pooling it on one side to achieve balanced sweetness and acidity across all crostini.
Shave Parmesan Thin for Elegance ✨
Use a vegetable peeler to create thin, delicate Parmesan shards that melt slightly from the warm bread and look restaurant-quality on your appetizer platter.