Pinterest Recipe Win: Crostinis with Proscuitto, Goat Cheese and Fig Jam

I loooove Pinterest, in particular, the food recipes I find on there. It’s so easy to find a variety of recipes that a enthusiastic but amateur chef like myself can make to impress friends and family in all it’s yummy gloriousness. Just last month, I found this little gem when I was searching for an easy “summery” appetizer to bring to my sister’s 4th of July party. I was a little nervous making these for the first time on the day of the party but it turned out to be a hit! I had at least 4 people ask me how to make it, one of whom was my brother-in-law’s mother who is seriously like a more fabulous version of Martha Stewart. (I even did a mental touchdown dance when she told me how delicious they were.)

The original recipe I used: http://theitaliandishblog.com/imported-20090913150324/2010/4/20/crostini-with-prosciutto-goat-cheese-and-fig-jam.html

The Result:

I ended up making more than what the original recipe said it would make because six crostinis for a party wasn’t going to cut it. Halfway through the party, this platter was empty. I would call this recipe a resounding success!

crostinis-appetizer

Crostinis with Proscuitto, Goat Cheese and Fig Jam

Ingredients:

  • 1 fresh baguette
  • 1/8 cup olive oil
  • sea salt or kosher salt
  • 4 ounces goat cheese, plain, at room temperature
  • 6 tablespoons fig jam
  • 3 slices prosciutto, each cut in half
  • 6 fresh basil leaves

The baguette I bought from Publix bakery was able to make about 40 crostinis. I decided to get two 4-ounce Publix goat cheese and bought half a pound of Boar’s Head proscuitto from the deli. I also used Rutherford & Meyer fig paste since it was already by the cheeses.

Instructions:

Preheat oven to 375 F degrees.

Slice 1/2-inch slices of bread from the baguette in slight diagonals.  Place slices on a baking sheet and brush with olive oil, then sprinkle a bit of salt over them.  Bake for about 8-10 minutes, or until crisp and slightly golden.  Keep a good eye on them to make sure they don’t burn.  Once done, remove from oven and allow them to cool.

Spread some goat cheese on each crostini and about a half tablespoon of fig jam on top of the goat cheese. I’m of the opinion that there’s no such thing as too much cheese 🙂 Tear the prosciutto slices into half pieces, then fold the slices and place on top of each crostini.  After that, lay a fresh basil leaf on each and enjoy the deliciousness.

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