The basil pesto can be made up to 3 days ahead. Cover and refrigerate. Alternatively, it can be made well ahead and frozen in ice cube trays or a small container. Any other type of bread stick can be used if sourdough is not available.
ingredients
makes 24
3/4 cup fresh basil leaves
1/3 cup Parmesan, grated
2 tablespoons pine nuts, toasted
2 tablespoons olive oil
1 small clove garlic, crushed
2 1/2 tablespoons olive oil
1 sourdough bread stick, cut into 24 x 1/2 inch thick slices
1 pound small flat mushrooms, thinly sliced
3 teaspoons balsamic vinegar
2 3/4 ounce thinly sliced prosciutto
method
1. For the basil pesto, finely chop the basil leaves, Parmesan and pine nuts in a food processor. Gradually add the olive oil in a thin stream, with the motor running, and process until smooth. Season with salt and pepper.
2. Combine the garlic with 2 tablespoons of the olive oil in a small bowl and brush it over both sides of the bread slices. Place on baking trays and cook both sides under a medium-hot grill until golden brown.
3. Heat the remaining 1/2 tablespoon of olive oil in a large skillet. Add the mushrooms and cook over medium heat for 3—4 minutes, or until the mushrooms are heated through. Drain away any liquid. Add the pesto and the vinegar to the mushrooms, stir to combine, then cook over low heat for 1—2 minutes, or until heated through.
4. Preheat the oven to moderately hot 200°C (400°F). To assemble, top the toasts with mushroom, then torn and folded prosciutto. Bake on baking trays for 6 minutes, or until the prosciutto is crisp. Serve immediately.
