Sage + Prosciutto Tartines

• 1 cup packed sage leaves
• 3/4 cup toasted walnuts
• 3-4 ounces prosciutto (I used sliced)
• 1 cup grated parmesan
• 5 cloves of garlic, roughly chopped
• 3/4 cup olive oil
• Juice from half a lemon
• 1 pinch crushed red pepper flakes
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• Baguette or sourdough boule, to serve

1. Add the garlic to a food processor or blender and pulse until it's nicely minced, about 20 seconds.
2. Roughly chop the sage, walnuts, and prosciutto. Add them to the food processor with the red pepper flakes and blend until the mixture is coarsely and evenly chopped.
3. Add the lemon juice and start the food processor. Add the olive oil in a slow, steady stream.
4. Once all of the olive oil is in, add the parmesan and blend until just incorporated.
5. To serve, toast or grill sliced of your bread. (If using a pan, brush both sides of the bread with a little oil.) Once they come off the grill or pan, rub the top side with a garlic clove cut in half. Sprinkle with salt and pepper. Spread each slice with pesto and garnish with a light dusting of lemon zest and parmesan. Now tuck in and enjoy.

sage, walnuts, parmesan, garlic, olive oil, red pepper, kosher, freshly ground black pepper, sourdough boule

Taken from food52.com/recipes/40043-sage-prosciutto-tartines (may not work)