Recipe information
Yield
12 appetizers or 6 main-course Servings
Ingredients
2
cups walnuts
1
cup olive oil
1
/4 cup honey
2
tablespoons chopped fresh thyme
1
loaf ciabatta bread (about 1 1/3 pounds), halved horizontally
10
ounces thinly sliced Havarti cheese
6
ounces thinly sliced prosciutto, cut crosswise into strips
2
pears, halved, cored, thinly sliced
2
/3 cup crumbled Gorgonzola cheese
2
cups arugula
Need to make a substitution?
Preparation
Step 1
Preheat oven to 450°F. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper.
Step 2
Place bread halves, cut side up, on baking sheet. Spread pesto over bread, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper.