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
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.