Prosciutto Crostini with Dried Cherries and Goat Cheese

Ingredients

Crostini:
1 baguette
Olive oil
Salt and freshly ground black pepper
1 garlic clove, peeled
Topping:
1 cup champagne or dry white wine
1/2 cup dried tart cherries
4 ounces soft fresh goat cheese
4 ounces thinly sliced prosciutto

1/2 cup baby arugula

Extra-virgin olive oil
 
Crostini:

1 baguette

Olive oil

Salt and freshly ground black pepper

1 garlic clove, peeled

Topping:

1 cup champagne or dry white wine

1/2 cup dried sour cherries

125g soft fresh goat cheese

125g thinly sliced prosciutto

1/2 cup baby rocket

Extra-virgin olive oil

Recipe Tags
Quick&Easy, Entertaining, 10IngredientsOrLess, Pork, Appetizer,
Prosciutto
Crostini
Cherry
Goat
Cheese
Baguette
OliveOil
Garlic
Champagne
WhiteWine
Arugula
Rocket
Winter
Spring
Summer
Fall
Autumn
American
Australian
Appetizer
HorsDOeuvre
Snack
Bake
Boil
Christmas
CocktailParty
Easter
FathersDay
FourthOfJuly
MothersDay
NewYears
SuperBowl
Thanksgiving
ValentinesDay
BoxingDay
AustraliaDay
Bread
Fruit
Vegetable
Wine
Alcohol
Quick&Easy
Entertaining
10IngredientsOrLess
Pork
AOL
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Directions

PREP TIME
25
MINS
COOKING TIME
15
MINS
Serves
6
Make-Ahead:
The crostini and cherry mixture can be made up to 1 day ahead. Store the crostini airtight at room temperature. Cover and refrigerate the cherry mixture.
Make-Ahead:
The crostini and cherry mixture can be made up to 1 day ahead. Store the crostini airtight at room temperature. Cover and refrigerate the cherry mixture.
To prepare the crostini:
Preheat the oven to 400°F.

Using a serrated knife, thinly cut the baguette on a very sharp diagonal into 3-inch-long slices. Brush the baguette slices with olive oil and season lightly with salt and pepper. Arrange the baguette slices on a baking sheet and bake for 4 to 6 minutes, or until light golden brown and crisp.

While the crostini are hot, rub the garlic clove over each. Set the crostini aside to cool completely. Maintain the oven temperature.

Meanwhile, to prepare the cherry mixture:

In a small saucepan, combine the champagne and cherries and bring to a boil over high heat. Transfer the mixture to a bowl and set aside to cool completely, tossing occasionally. Tear the cherries in half.

To serve:

Sprinkle the goat cheese over the crostini and top with the cherries. Tear the prosciutto slices into about 2-inch pieces and arrange them over the crostini. Bake for about 2 minutes, or until just warm.

Garnish with arugula and a light drizzle of olive oil. Sprinkle with pepper and serve immediately

To prepare the crostini:

Preheat the oven to 200°C.

Using a serrated knife, thinly cut the baguette on a very sharp diagonal into 8cm long slices. Brush the baguette slices with olive oil and season lightly with salt and pepper. Arrange the baguette slices on a baking tray and bake for 4 to 6 minutes, or until light golden brown and crisp.

While the crostini are hot, rub the garlic clove over each. Set the crostini aside to cool completely. Maintain the oven temperature.

Meanwhile, to prepare the cherry mixture:

In a small saucepan, combine the champagne and cherries and bring to a boil over high heat. Transfer the mixture to a bowl and set aside to cool completely, tossing occasionally. Tear the cherries in half.

To serve:

Sprinkle the goat cheese over the crostini and top with the cherries. Tear the prosciutto slices into about 5cm pieces and arrange them over the crostini. Bake for about 2 minutes, or until just warm.

Garnish with rocket and a light drizzle of olive oil. Sprinkle with pepper and serve immediately.