Goat Cheese and Prosciutto Crostini Two Ways
Prep time: 
Cook time: 
Total time: 
Serves: approximate 15-18 crostini
  • 1 baguette, cut into ½ inch pieces
  • 1 tablespoon canola oil
  • 5 ounces softened truffled goat cheese (or regular)
  • 2 ounces softened cream cheese
  • Pea shoots for garnish (optional)
Beet Crostini
  • 4 beets, trimmed, peeled and diced
  • 2 teaspoons canola oill
  • ¼ cup hazelnuts
  • 3 thinly sliced pieces prosciutto
Fig and Prosciutto Crostini
  • ½ cup fig butter (mine was from Trader Joe's_
  • 3 pieces thinly sliced prosciutto, cut into thirds
  1. Preheat oven to 350 degrees. Place crostini on a baking sheet.
  2. 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.
  3. 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:
  1. 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.
  2. 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.
  3. Add hazelnut to a small, dry skillet set over a medium heat. Toast hazelnuts until they become fragrant, do NOT let them burn! Chop.
  4. Spread goat cheese on half of the crostini, top with roasted beets, a little bit of crispy prosciutto and toasted hazelnuts.
  5. Garnish with pea shoots.
Fig and Prosciutto Crostini:
  1. Spread goat cheese on half of crostini.
  2. Spread fig butter on top of goat cheese.
  3. Top with a piece of prosciutto.
  4. Garnish with pea shoots.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/goat-cheese-prosciutto-crostini-two-ways/