Prosciutto Crostini with Dried Cherries and Goat Cheese

Ingredients

Us (Imperial)
Aus (Metric)

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

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

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