Prosciutto and Pesto Bruschetta

Prep/Cook Time: 10 minutes/15 minutes

It's tough to name anything better than a finely cured prosciutto, go ahead think about it...exactly. Summers here - well technically not, but let's not argue semantics. Patio weather is upon us, so invite over some friends, open up a nice bottle of chard and feed them these addictingly delicious bruschettas.


  • 1 jar of Pirro's Pesto Pomodoro Sauce
  • 1 loaf of french bread
  • 8 oz. fresh mozzarella
  • 3 oz. prosciutto
  • 2 tbsp. capers
  • 2 tbsp. pine nuts
  • 1 tbsp. olive oil

Slice loaf of bruschetta into 1-inch slices

Top each slice with 1 tbsp. of Pirro's Pesto Pomodoro, then 1/2-inch thick slices of mozzarella, and finally 3x1-inch slices of prosciutto

Place in oven at 400° for 8 minutes

Heat up 1 tbsp. of olive oil in a pan and add in pine nuts and capers. Cook until pine nuts are toasted

Remove the bruschettas from the oven and top with pine nut and capers


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