These Prosciutto and Goat Cheese Crostini are an invention of mine. On my first visit to Europe in 1971 I found a cheese and ham spread in a tube that I loved. On my second trip in 1998 I rediscovered it and fell in love again. But this time, when I got home I recreated the delicacy. Spread on lightly toasted slices of baguette, or even on crackers, it's a great little munchie. And the spread keeps in the fridge for up to two weeks. Larger image.) Makes 12 crostini.
Prep Time: 5 minutes
Ingredients:
- 4 oz. goat cheese* (chèvre); at room temperature
- 3 slices prosciutto (very thin)
Preparation:
1. Heat a skillet over medium heat. Add slices of prosciutto and cook for about 10 seconds per side; until it just begins to curl.
2. Cut ham coarsely then mince in a mini food processor.
3. Cut goat cheese into four pieces and process with ham until thoroughly mixed.
4. Slice an 8-inch baguette into 1/2" slices at a diagonal, lightly toast in oven, then spread with ham and cheese mixture.
*Note: You can substitute cream cheese for chèvre.
