A few weeks ago I mentioned that I had gone to Cottonwood, Arizona for some wine tasting. One of my favorites was Page Spring Cellars, not only for the wine, but they had some of the best bruschetta I’ve ever had. Our favorite bruschetta was a Pistachio Cream Bruschetta, made with prosciutto and topped with fresh figs. I knew I had to recreate it when I got home! I think I nailed it! The pistachio cream is made with cream cheese, pistachios, honey, and sea salt. The combination of sweet and salty is perfect. It has all the perfect creaminess, and crunchiness, that will have your tastebuds drooling! You will definitely want to make this for your next get together. All you need is a food processor. It’s easier to buy shelled pistachios, but they are more expensive then shelling them yourself. The first time I made them, my dear, sweet, husband shelled them, and he cut his fingers opening up 1 1/2 cups of nuts. That is true love!
Two weeks from today, we’ll be on the road to Macatawa, Michigan, with a stop for a few days in our home town of Bloomington, Illinois! I’m meeting up with some old childhood and high school friends. Pete is playing golf at Bloomington Country Club, with some old friends of his. We are staying with some of our favorite people of all time, Arlene and Al Barker. My family and theirs used to take trips together. One being a two week bareboat cruise to the Virgin Islands on a 60 foot sailboat! It was one of my favorite trips of all time! I look forward to reconnecting with all my old friends and reminiscing about times past!
Pistachio Cream Bruschetta
Recipe by Stacey Evans
Makes 20 Bruschetta
For the Pistachio Cream
• 8 oz cream cheese softened
• 3 Tbs. honey
• 1 1/2 cups shelled, salted, pistachios
• 1/4 tsp sea salt, or more to taste
For the Bruschetta:
• 20 slices of french baguette
• drizzle olive oil plus 3 Tbs.
• 1/4 pound of thin sliced prosciutto, or 10 slices.
• 10 figs cut in half, stem cut off
Preheat oven to 350 degrees.
1. Cut baguette on the diagonal for 1/2 inch slices for 20 Bruschetta
2. Place on cookie sheet.
3. Drizzle with a little bit of olive oil on each bread slice.
4. Bake bread for 10 minutes or until slightly browned. Set aside.
For the Pistachio Cream:
1. In a food processor add softened cream cheese, pistachios, honey, and sea salt, blend for about 15 seconds, or until just barely smooth, you want to have little chunks of pistachios. If it is to thick for your food processor, at this point you can add 1 tsp. of water at a time, to a paste consistency. Spread a good amount onto each bread slice.
For the prosciutto:
1. In a large frying pan add 3 Tbs. olive oil over medium heat. Add 6 slices of the prosciutto, cook until edges are crispy, turn over and cook for one more minute. Set on paper towel to drain. Add remaining slices of prosciutto. When all cooked cut in half. Top pistachio cream with 20 halves of the prosciutto.
Top all with figs, serve room temperature.