Fig, Goat Cheese + Prosciutto Crostini
10 minutes
~ As many as you want!
Introduction
This is hardly a recipe. It more of an idea. I love crostini because they can be easy to throw together with minimal ingredients and minimal cooking, but they make for a hearty appetizer that also looks beautiful. Bread, cheese, other toppings... what's not to love?
I don't have much to say on this "recipe" because it's so simple and it's just something I threw together once for a party years ago. I think I was inspired by a fancy flatbread I had somewhere and I really liked the combination of the tangy goat cheese, the sweet fig jam and the salty prosciutto. They all just work together for a perfect medley of flavors in one bite. If you aren't a fan of fig or you can find fig jam/spread, then blackberry, strawberry or raspberry would also work really well with this. You can even leave off the prosciutto and still have something great.
The possibilities for crostini are endless. Your imagination is your limit. I have a few other "recipes" in mind I will post in the future. But for now, give this one a try and enjoy this ever so simple but always tasty appetizer.
Ingredients
(see recipe notes for explanation of ingredient amounts)
4 oz. log of plain goat cheese
1 jar of fig jam or fig spread
Thinly sliced prosciutto
1 baguette cut into 1/4" slices
Olive oil
Steps
Heat oven to 400°. Lay your baguette slices in a single layer on a sheet tray. Drizzle each piece with olive oil and sprinkle with a little kosher salt and pepper. Bake for 7-10 minutes until the bread is starting to turn lightly golden brown.
Divvy out ~1 tsp. of goat cheese onto each crostini. Gently spread the cheese with the back of a spoon or off-set spatula. It does not need to cover the entire crostini.
Dollop ~1/2 tsp. of fig jam on top of goat cheese, gently spreading it as well.
Top each crostini with a piece of "bundled" or folded" prosciutto (see photo), ~1/4-1/3 of a slice, depending on the size of the prosciutto slices.
Recipe Notes + Variations
Heat oven to 400°. Lay your baguette slices in a single layer on a sheet tray. Drizzle each piece with olive oil and sprinkle with a little kosher salt and pepper. Bake for 7-10 minutes until the bread is starting to turn lightly golden brown.
Divvy out ~1 tsp. of goat cheese onto each crostini. Gently spread the cheese with the back of a spoon or off-set spatula. It does not need to cover the entire crostini.
Dollop ~1/2 tsp. of fig jam on top of goat cheese, gently spreading it as well.
Top each crostini with a piece of "bundled" or folded" prosciutto (see photo), ~1/4-1/3 of a slice, depending on the size of the prosciutto slices.