Sundried Tomato Pesto crostini with prosciutto & marinaded goats cheese

Here’s a truly delicious and easy appetizer. Made with Filippo Berio's delicious Sundried Tomato Pesto sauce, the combination prosciutto and marinated goats cheese make it perfect for a party treat or quick snack.

Categories: Breads, Pizza & Panini, Starters

Serves: Makes 20 crostini Preparation time: 30 minutes Cooking time: 10 minutes




  • 1 baguette (1-2 days old)
  • 25ml Filippo Berio Extra Virgin Olive Oil


  • 6 oz soft goats cheese log
  • 230ml Filippo Berio Extra Virgin Olive Oil
  • 2 tsp chives, finely chopped
  • 2 tbsp parsley, finely chopped
  • 5 slices of prosciutto
  • Filippo Berio Sundried Tomato pesto
  • Sea salt to taste


  1. Thinly slice the baguette. Heat the oven to 200°C.
  2. Pour a generous glug of Filippo Berio Extra Virgin Olive Oil into pan and dip slices on both sides so they are lightly covered.
  3. Bake for 10 minutes, they should be golden. If they need an extra 5 minutes then turn them first before cooking an extra 5 minutes. Cool on wire rack.
  4. Cut the goats cheese into discs or make into balls if very soft. Place in a bowl with the Filippo Berio Extra Virgin Olive Oil and herbs.
  5. Spread the Filippo Berio Sundried Tomato Pesto onto the crostini. Add a small piece of the prosciutto and a slice of the marinaded goats cheese.

Cook with:

Sundried Tomato Pesto

Made with 40.2% delicious sundried tomatoes, fresh Ligurian basil, Grana Padano cheese, cashew nuts and Filippo Berio Extra Virgin Olive Oil. Simply stir our sundried tomato pesto into pasta for a convenient and delicious meal. Or why not top with grated cheese and grill for a richer flavour.

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