servings vary
Author note: If the mascarpone and pesto are not at the same temperature when combined, the mascarpone will curdle. Feel free to use homemade pesto or your favorite Market Street pesto.
Ingredients
8 oz mascarpone, chilled
1/2 cup pesto, chilled
1/3 to 1/2 cup pine nuts
Salt, to taste
Pepper, to taste
Frozen Phyllo shells
sealable plastic bag, for piping
fresh basil, for topping
prosciutto, sliced thinly, for optional topping
Instructions
Place the canapes onto a serving platter and set aside.
In a medium sized mixing bowl, stir together the mascarpone, pesto, pine nuts, salt and pepper until thoroughly combined. Taste and add pesto, pine nuts, salt and pepper to preference.
Place the pesto mascarpone into the corner of a sealable plastic bag. Slice the tip of the corner, and pipe the pesto mascarpone into the canapes.
Top with freshly torn basil and small slices of prosciutto.
