Crostini fagiolini e Prescinsöa

Name: Crostini fagiolini e Prescinsöa
Prep time: 40 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: fagiolini; Parmigiano Reggiano DOP; pinoli; aglio; olio extravergine d'oliva; sale; baguette; prescinseua

40 mins prepServes 4

Delicious crostini topped with a flavorful green bean pesto and Prescinsöa. The dish combines fresh ingredients for a unique appetizer experience. Prepare velvety pesto from green beans, parmesan, and pine nuts, then spread it over toasted baguette slices topped with creamy Prescinsöa. Finish with a drizzle of olive oil and toasted pine nuts for a delightful crunch.

4 servings

What you need

1 baguette

2 oz parmigiano reggiano cheese

1 salt

1 prosciutto

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Instructions

1: Prepare the fagiolini pesto by boiling fresh or frozen fagiolini in salted water until tender, then drain and cool.

2: In a mixer, combine the cooked fagiolini, pinoli, peeled garlic, and grated Parmigiano Reggiano. Add olive oil and blend to a smooth cream.

3: Cut the baguette into slices about 1 cm thick.

4: Heat a grill pan and toast the bread slices on both sides until nicely browned.

5: Drizzle the toasted bread with olive oil, spread a layer of fagiolini pesto, and add a generous spoonful of Prescinsöa on top.

6: Finish with a drizzle of olive oil and sprinkle with toasted pine nuts.

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Crostini fagiolini e Prescinsöa

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