3 pieces thinly sliced prosciutto, cut into thirds
Instructions
Preheat oven to 350 degrees. Place crostini on a baking sheet.
Using a pastry brush, brush tops of crostini with canola oil. Sprinkle with salt and pepper. Place in the oven and bake until slightly toasted, about 5-6 minutes. Let cool.
In a mini food processor, add goat cheese and cream cheese. Blend until fluffy and smooth. Season with salt and pepper. Blend until combined.
For beet crostini:
Increase oven temperature to 400 degrees. Toss diced beets with canola oil. Sprinkle with plenty of salt and pepper. Roast in the oven until tender, but still have a bite to them, about 20-25 minutes. Turn every once in while to prevent burning and to help them evenly cook. Let cool.
At the same time place prosciutto on a baking sheet lined with a silt pad or parchment paper. Bake until crispy, about 10 minutes. Let cool and chop into pieces.
Add hazelnut to a small, dry skillet set over a medium heat. Toast hazelnuts until they become fragrant, do NOT let them burn! Chop.
Spread goat cheese on half of the crostini, top with roasted beets, a little bit of crispy prosciutto and toasted hazelnuts.
Garnish with pea shoots.
Fig and Prosciutto Crostini:
Spread goat cheese on half of crostini.
Spread fig butter on top of goat cheese.
Top with a piece of prosciutto.
Garnish with pea shoots.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/goat-cheese-prosciutto-crostini-two-ways/