Make Fresh Basil-Pepita Pesto

• Remove leaf ribs, reserving a few leaves for garnish. In a food processor, blend the basil, pepitas, olive oil, white balsamic vinegar, and Parmesan until smooth. You should have about ½ cup of vibrant pesto.

Create the Creamy Pesto-Ricotta Spread

• In a bowl, stir together pesto and ricotta cheese until combined. The result is a tangy, creamy base for the crostini—set aside.

Prep Olives and Tomatoes

• Slice olives into rounds and quarter the cherry tomatoes. Set aside separately.

Craft Prosciutto Roses

• Cut each prosciutto slice in half lengthwise. Fold each strip and roll into rose shapes—10 roses total. This step gives your crostini an elegant, decorative touch.

Toast the Bread

• Preheat oven to 450°F (230°C). Brush each bread slice lightly with olive oil and sprinkle with garlic powder. Toast for 7–10 minutes until lightly golden. Cool for 5 minutes before serving.

Assemble the Crostini

For each toasted slice:

• Spread a layer of pesto-ricotta.
• Top with a few olive rings and tomato quarters.
• Add a prosciutto rose.
• Garnish with basil leaves. Serve immediately.