1/2 pound prosciutto
¼ cup parmesan
8 sage leaves
Drizzle of olive oil
¼ cup toasted pine nuts
1. Put the prosciutto, parmesan, sage leaves, olive oil and pine nuts in your food processor.
2. Pulse a few times until blended.
3. Spread on crostini and drizzle with more olive oil and your best balsamic vinegar.
4. Alternately, use the spread to stuff cherry tomatoes or top fresh figs or melon chunks.If you have any left over – which is highly unlikely – toss it with whole wheat pasta, fresh tomatoes and roasted asparagus.
This is a recipe Abbey Cahill O'Brien adapted after tasting it at Il Gottino, in Soho. Mixing prosciutto, sage, pinenuts and parmesan into a spread, nothing could be simpler, not much more sublime; it's a study from the "driftwood" category of great style: free and found.