Goat cheese crostini with fogs and prosciutto

5 from 1 vote

Goat cheese crostini with fogs and prosciutto

This recipe is easily assembled as guests arrive. Bake crostini up to an hour ahead and place on a platter. Allow the goat cheese to warm up for easier spreading. Balsamic syrup can be homemade or purchased. For gluten-free crostini, use GF bread and cut into rounds with a 2" cookie cutter.

Prep Time1 10

Cook Time10

Total Time1 20

Course: Appetizer

Cuisine: American

Servings: 2 per person

Calories: 442kcal

Author: Sally Cameron

Equipment

Serrated bread knife
Rimmed baking sheet

Ingredients

Crostini

1 fresh baguette need 12 slices, freeze extra
3 tablespoons olive oil
3 tablespoons unsalted butter
¼ teaspoon granulated garlic

Crostini Toppings

6 ounces soft goat cheese at room temperature
6 ounces thinly sliced Prosciutto sliced into long thin ribbons
6 fresh figs washed, stem cut off and quartered

Instructions

Prep

Slice Prosciutto lengthwise into into ribbons, about 3 per slice. Melt butter and olive oil in the microwave 30-45 seconds over medium power covered with plastic film. When melted, stir in granulated garlic.

Slice Crostini

Pre-heat oven to 325 degrees. With a serrated knife, thinly sliced the baguette either on an angle or straight across about ⅓” thick. Place slices on a rimmed baking sheet covered with foil.
Note - If you are making gluten-free crostini, cut 2 rounds each out of a slice of gluten-free bread with a 2" cookie cutter.

Bake Crostini

While oven is heating,
When oven is ready, lightly bush oil-butter-garlic blend onto crostini with a pastry brush. Bake crostini 10-12 minutes on the middle oven rack, or until just golden. They will crisp up as they cool. Place on a plate or platter to serve.
If making crostini ahead, cool completely and store in an airtight container or zip-style bag on the counter until assembling to serve.
Assemble Crostini
Spread crostini with a little soft goat cheese, top with a ribbon of Prosciutto, top with a fig quarter. Right before serving drizzle with Balsamic glaze or Balsamic vinegar.

Notes

This recipe is hard to calculate correctly for nutritional values because the Balsamic glaze makes extra and you may not use the entire baguette (depends on size).

Nutrition