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Pesto di Parma Tartine

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

  • Yield: Makes 12
Pesto di Parma Tartine

Photography: Rob Tannenbaum

Source: The Martha Stewart Show


  • 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


  1. 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.

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