Recipes

Ingredients

• 1 package Mastro® Prosciutto Cotto
• 4 slices ( ½” thick) crusty sourdough bread
• 8 slices provolone cheese
• ½ cup Pine nuts (toasted)
• ½ cup Basil pesto (fresh)
• Fresh basil leaves to garnish

Directions

1. Pre-heat oven to 400 degrees
2. Place sourdough strips on baking sheet and bake until toasted
3. Remove pan from oven and switch oven to broil
4. Top sourdough with provolone cheese and Mastro® Prosciutto Cotto
5. Place baking sheet back in oven until cheese has melted
6. Remove pan from oven and drizzle with basil pesto
7. Top with toasted pine nuts and fresh basil leaves to garnish