Goat Cheese Fig Prosciutto Crostini – An elegant and delicious, yet easy, appetizer that is just as appropriate for watching the big game as it is for a cocktail party.
Don’t you just love this time of the year? So much activity crammed into a short period of time, but so much of it’s good! Sure there’s tons of hustle and bustle, but in the end, there’s a lot to be said for good times spent with family and friends. Whether holiday parties or getting together to veg in front of the TV while watching bowl games, good times abound. And is often the case, food is at the center of the action!
Today’s Goat Cheese Fig Prosciutto Crostini might look a little fancy, but I think it’s an appetizer wonderfully suited to either a New Year’s Eve bash, a college football marathon. . .or both!
So, what are crostini? Crostini actually is the plural form of the Italian word crostino, meaning “little toast.” According to our friends at Food Network, crostini also “describes canapes consisting of small slices of toast with a savory topping.” And that is exactly what we have with these Goat Cheese Fig Prosciutto Crostini!
Everything you need to know about this appetizer is in its name. Go figure. First – goat cheese. Don’t be afraid of goat cheese! Goat cheese is an extremely versatile cheese that can be used in so many different types of recipes, and it’s perfect for this Goat Cheese Fig Prosciutto Crostini! Its flavor can range from mild to strong, and it can be crumbly or smooth and creamy.
We’re going for smooth and creamy for these Goat Cheese Fig Prosciutto Crostini because we want the cheese to act as a spread. I decided to go with honey-flavored goat cheese in this recipe to add a bit more sweetness to counter the saltiness of the prosciutto.
I’ve added just a little bit more sweet to the Goat Cheese Fig Prosciutto Crostini by using fig preserves. For some reason, I have become a huge fan of figs lately, and I felt like this recipe called for them. Here, the sweetness of the figs is a great complement to the goat cheese’s tang.
I served these Goat Cheese Fig Prosciutto Crostini as a Christmas app, and my MIL asserts that red pepper jelly would be an excellent alternative to the fig preserves. As I would never eat red pepper jelly (#pickyeater), I’ll take her word for it. Let me know if you try it!
Finally prosciutto. . .I have such a love/hate relationship with it! Am I the only one who struggles with prosciutto? If you’re not ever so careful, it folds up on itself and sticks. Ugh! Good luck getting it apart! However, the joke is on prosciutto this time! For the purposes of this Goat Cheese Fig Prosciutto Crostini, we’re counting on the prosciutto sticking to itself so it stays perched nicely on top of the yummy fig preserves. Ha!
When you put it all together, it’s an absolutely fabulous appetizer! Whether you’re ringing in the New Year or stationed on the couch in a football-induced trance, make these Goat Cheese Fig Prosciutto Crostini your go-to app this weekend!
- 24 baguette slices about 3/8” thick
- ½ cup olive oil for brushing
- 4 ounces honey-flavored goat cheese chevre, divided
- ½ cup fig preserves divided
- 8 slices prosciutto torn into 24 pieces
Preheat oven to 400 degrees F. Lightly spray a baking sheet with non-stick cooking spray.
Brush both sides of the baguette slices with olive oil and place on baking sheet. Bake for 5 minutes.
Remove from oven and flip over each baguette slice. Bake for an additional 4-5 minutes. Cool completely.
Spread 1 teaspoon goat cheese over 1 baguette slice. Top with 1 teaspoon fig preserves. Place one of the 24 pieces of prosciutto on top of the fig preserves.
Repeat with remaining 23 baguette slices.
Serve immediately, or cover with plastic wrap and refrigerate up to 12 hours prior to serving.