Complex, competing flavors such as pungent goat cheese and smoky prosciutto need a sweet mediator. Marry them with gently flavored apricot jam. Serve as an appetizer on a toasted baguette slice and top with feathery arugula sprigs.
Makes 24 crostini
- French baguette
- Olive oil
- 8 ounces soft goat cheese
- ½ cup apricot jam
- 8 slices prosciutto, cut into thirds
- Baby arugula
- Freshly cracked black pepper, optional
Preheat oven to 400°F. Slice baguette into twenty-four ¼-inch slices. Place on baking sheet. Brush baguette slices with olive oil. Bake until golden brown around edges. Top with goat cheese, apricot jam, prosciutto and baby arugula. Sprinkle with cracked black pepper.
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