My dear friends, I hope you enjoyed every ounce of your holiday weekend. I hope it was filled with lots of yummy food..I know mine was. And I hope you know that I really and truly am thankful for you and all of the support you have shown me. I love having you all as partners in crime.
Now that turkey day has come to an end the next sha-bang and round of holidays is upon us…which means lots of parties, lots of celebrating and lots and LOTS of food. This is the time of year I feel most thankful for yoga pants and elastic waists….but I’ve said it before and I’ll say it again: all good things in moderation. This is also the time of year where I tend to run out of appetizer and small bite ideas to take to parties to share. It can be so difficult to find something you can make ahead of time and easily transport that tastes delicious and is simple to make. This crostini is all of that and then some. It tastes amazing…sweet, salty, creamy, garlicky, crunchy and I assure you it will impress even the biggest foodies of the bunch. You’ll be asked for the recipe time and time again and the best part is….it’s hardly even a recipe at all; its so simple!
Goat Cheese, Fig and Prosciutto Crostini
1 Baguette, sliced into 1/2 inch thick pieces
1/4 Cup Olive Oil
1 Clove Garlic
4 Ounces Goat Cheese
4 Ounces Cream Cheese
1/2 Cup Fig Chutney or Jam
5 Slices Prosciutto, sliced or torn into 3 pieces each
Preheat oven to 425. Brush both sides of the sliced bread with olive oil and lay on a baking sheet in a single layer. Rub the garlic clove over the top of each slice. Place in the oven and cook until just lightly toasted, about 4-5 minutes. Remove and let cool completely. Can be made 1 day ahead and stored in an air tight container or plastic bag.
Using an electric mixer beat together cream cheese and goat cheese until it is light, fluffy and whipped, about 3 minutes. Spread goat cheese mixture on top of baguette slices, top with a small spoonful of fig chutney/jam and a piece of prosciutto. Makes about 15.