Description
Bread rolls served with prosciutto di Parma, creamy avocado pesto, vibrant raspberry sauce, and exquisite shavings of Parmigiano cheese.
Ingredients
- 2 Artisan Bread Rolls (cooked as per the instructions on the box)
- 4 slices of Prosciutto di Parma (or more if they are really small)
- 1 avocado, cut into small chunks
- shaved Parmigiano Reggiano
- Pesto:
- one bunch of basil leaves
- extra virgin olive oil
- lemon juice
- salt and pepper to taste
- Raspberry sauce:
- 1/4 cup fresh raspberries
- 1tsp extra virgin olive oil
- 1/2 tsp aged Modena balsamic vinegar
- pinch salt
Instructions
- Put all the ingredients for the pesto in a food processor (use quantities for your taste) and mix.
- In a food processor mix all the ingredients for the raspberry sauce.
- Mix the chunky avocado with a few tbsp of the pesto. crush with a fork but leave some chunks.
- Cut the bread rolls in half. (If they are fresh made use them as they are, if not put few shavings of Prosciutto on both half and insert them in the heated oven for a couple of minutes to warm up.)
- On the bottom half add few shavings of Parmigiano, Prosciutto, avocado pesto and raspberry sauce. Top with the other half.
Notes
Sliders are pretty small, so if there is nothing else in the menu, you can have two instead of one. Don’t tell anyone I said so.