1/4 cup olive oil
coarse salt (Kosher)
fresh ground pepper
4 ounces plain goat cheese, at room temperature or blue cheese
cream Cheese
1 small jar of fig jam
slices of prosciutto
fresh basil leaves
Basically you need: 1 tbsp. goat cheese, 1 tbsp. fig jam, 1/2 slice of prosciutto and 1 basil leaf per crostini.
The bread: Preheat your oven to 375 degrees.
Slice your baguette in to 1/2-inch-thick pieces. I like to cut mine at an angle.
Brush each piece with olive oil, then sprinkle with salt & pepper.
Bake for 12-15 minutes, or until the bread is lightly browned and crisp.
When they are done, let them cool completely. Do not store these in plastic bags, best when store in a wooden bowl or in aluminum catering pans.
Putting the crostini’s together:
Mix the goat cheese with some cream cheese so it is more spreadable on the crostini. Spread on about 1 tbsp. goat (or blue) cheese.
Then spread on about 1 tsp fig jam.
Roll together 1/2 slice of prosciutto with 1 basil leaf, and place it on top of the fig jam.
Serve immediately! Enjoy!
Notes
– Basically you need: 1 tbsp goat cheese, 1 tsp fig jam, 1/2 slice of prosciutto and 1 basil
