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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Crostini with Goat Cheese, Fig Jam, Prosciutto and Basil Recipe

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This recipe for Crostini with Goat Cheese, Fig Jam, Prosciutto and Basil is from The Kitchen Witch Cookbook (Revisited), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 baguette cut into 1/4" diagonal slices
Olive oil
Kosher salt
8 oz. goat cheese (plain or honey), softened to room temperature
12 Tbsp. fig jam
6 slices prosciutto, sliced into bite-size pieces
12 basil leaves, cut into chiffonade
Directions:
Directions:
Preheat oven to 375ºF.
Place bread slices on baking sheet. Brush with olive oil and sprinkle with salt. Bake 5 -10 minutes until crisp and slightly golden. Cool.
Spread some goat cheese on each crostini. Add about a Tbsp. fig jam on top of goat cheese. Place pieces of prosciutto over jam and top with basil. Arrange on a platter for serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This crostini is one of my most requested appetizers. It looks beautiful and tastes even better! You might want to vary the presentation of this recipe by placing a whole small basil leaf on top rather than the chiffonade, but I think the chiffonade provides more of a taste of basil in each bite.

 

 

 

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