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Pesto Crostini with Parmesan & Soppressata Recipe

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4.3 from 1 review

  • Author: Sara
  • Total Time: 15 minutes
  • Yield: 24 servings

Description

These Pesto Crostini with Parmesan & Soppressata are a quick and delicious appetizer perfect for gatherings. Crunchy crostini topped with zesty lemon pesto, savory soppressata, and thin slices of parmesan cheese are finished with a sweet and tangy balsamic glaze homemade from balsamic vinegar and brown sugar. Ready in just 15 minutes, these flavorful bites combine vibrant Italian flavors with an elegant presentation.

Ingredients

Crostini and Toppings

  • 24 homemade crostini (or store-bought)
  • 1/2 cup lemon pesto (120 grams) (store-bought or homemade)
  • 24 slices soppressata (1/2 pound/~226 grams)
  • 6 ounces parmesan, thinly sliced (170 grams)
  • 2 Tablespoons balsamic glaze (30 milliliters) (store-bought or homemade)

Balsamic Glaze

  • 1 cup balsamic vinegar (240 milliliters)
  • 2 Tablespoons brown sugar, packed (28 grams)

Instructions

  1. Prepare the crostini: If using homemade crostini, prepare and toast them until crispy. Store-bought crostini can be used directly.
  2. Assemble toppings: Spread about 1 teaspoon of lemon pesto evenly on each crostini. Fold each slice of soppressata into quarters and place one folded piece atop each crostini.
  3. Add balsamic glaze and cheese: Drizzle the balsamic glaze over the crostini, then place a thin slice of parmesan cheese on top of each. Serve immediately for best flavor and texture.
  4. Make balsamic glaze: In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a simmer over medium-low heat, stirring constantly until the sugar dissolves.
  5. Reduce glaze: Continue simmering the balsamic mixture, stirring frequently, until it thickens to a syrupy consistency that coats the back of a wooden spoon, about 8 to 12 minutes. Remove from heat and allow to cool completely—the glaze will thicken further as it cools.

Notes

  • The lemon pesto can be substituted with regular basil pesto if lemon pesto is unavailable.
  • Store-bought balsamic glaze can be used to save time, but homemade gives better flavor.
  • Crostini can be made ahead and toasted just before assembling.
  • For a milder flavor, use prosciutto instead of soppressata.
  • Ensure balsamic glaze cools completely before drizzling to avoid melting the cheese.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saraflavors.com/pesto-crostini-with-parmesan-and-soppressata-recipe/