Goat Cheese, Fig and Prosciutto Crostini
October 03, 2018
Crunchy baguette toast, creamy cheese, sweet figgy jam, lush, salty prosciutto, and a single, peppery arugula leaf to make us feel more healthy — or maybe just more refined. These crostini have everything we need in a snack and all the poise of a great appetizer.
Our tip: These go so fast when we make them that we feel obliged to tell you that 12 is just a theoretical number of servings; it’s perfectly reasonable to eat all the crostini yourself. But if you’re making them for a cocktail or dinner party, go ahead and toast the baguette slices ahead of time. They’ll keep in an airtight container at room temperature for up to three days.
Also, we recommend pairing the crostini with a bottle or two of Grgich Hills Fumé Blanc — it’s nice and crisp, and its tropical fruit and lemongrass notes are just right with this savory sweet appetizer.
1 fresh baguette (cut into 12 slices)
¼ cup olive oil
¼ tsp salt
4 oz. goat cheese, plain, at room temperature
12 Tbsp Bonne Maman Fig Preserves
12 slices of prosciutto
12 fresh arugula leaves, whole
- Preheat oven to 375°F.
- Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt on each slice.
- Bake for about 10 minutes, or until crisp and slightly golden. Remove from oven and cool slightly.
- Layer goat cheese, Bonne Maman Fig Preserves, and folded slices of prosciutto on top of each crostini.
- Garnish each crostini with a fresh arugula leave and serve immediately.
Recipe source: Bonne Maman.