Lifestyle Food Marc Murphy's Prosciutto and Roasted Garlic Pesto Panini By People Staff Updated on July 9, 2016 02:35 PM Share Tweet Pin Email Photo: ALISON MIKSCH Prosciutto Pesto Panini Serves 4 4 large heads garlic¾ cup olive oil, divided½ cup walnut halves4 cups fresh basil leaves1 cup grated Parmigiano- Reggiano cheese1 tsp. kosher salt1 tsp. freshly ground pepper4 mini baguettes8 oz. prosciutto, thinly sliced16 oz. fresh mozzarella, thinly sliced 1. Preheat oven to 400°. Cut off pointed ends of garlic heads, place on large piece of heavy-duty aluminum foil and drizzle evenly with 4 tbsp. olive oil. Wrap tightly. Bake 40 to 45 minutes or until soft. Remove from oven; let cool. 2. Reduce oven temperature to 300°. Bake walnuts on a rimmed baking sheet 8 to 10 minutes or until fragrant. Transfer walnuts to a dish; cool completely. 3. Unwrap garlic; squeeze pulp from each head. Combine ½ cup roasted garlic, walnuts, basil, next 3 ingredients and remaining olive oil in bowl of food processor; process until coarse but smooth, scraping sides. Transfer mixture to container; cover and chill up to 1 week. Cover and chill any remaining roasted garlic up to 1 week. 4. Cut baguettes in half lengthwise. Spread ½ cup pesto evenly over cut sides of bread. Arrange prosciutto and mozzarella evenly over 4 bread slices; top with remaining bread. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted.