Prosciutto & Goat Cheese Crostini 3 Ways

~Makes 24 servings

Savory Peach Crostini

• Crostini

• 8 oz. soft goat cheese

• ½ cup peach preserves

• 8 slices prosciutto, cut into thirds

• Baby arugula

• Freshly cracked black pepper (optional)

Summer Crostini with Prosciutto, Goat Cheese, & Jackaloupe Jam

• ½ French baguette, thinly sliced on the bias into 1/4-inch slices

• 1/4 C olive oil

• 2 tbsp. kosher salt

• 1 handful of thyme

• 2 C Jackaloupe Jam

• 8 oz. thinly sliced prosciutto

• 8 oz. goat cheese, crumbled

FOR THE CROSTINI

1. Preheat the oven to 425 degrees.

2. Add olive oil & salt to the bottom of a cookie sheet. place each piece of thinly sliced baguette onto the pan & slide it around in the salt & olive oil.  Turn & repeat, so each side is evenly coated in seasoning. repeat with all slices of baguette.

3. Arrange herbs over the bread.

4. Bake for 22 minutes, rotating the pan halfway through, until the crostini are crisp & golden brown.

ASSEMBLE THE CROSTINI

1. Onto each crostini, add 2 T Jackaloupe Jam, ½ slice of prosciutto, & a few pieces of crumbled goat cheese.

2. The prosciutto can be hard to bite through as you take a bite of crostini, so help yourself out by tearing the prosciutto in half & arranging the 2 pieces on each half of the crostini.

3. Serve with chilled white wine or dry rosé!

Prosciutto, Basil, Eggplant Cinnamon Jam & Goat Cheese Crostinis

• 1 baguette

• 1/4 cup olive oil

• coarse salt (sea or Kosher)

• fresh ground pepper

• 4 ounces of plain goat cheese, at room temperature

• 1 small jar of Eggplant Cinnamon Jam

• slices of prosciutto

• leaves fresh basil

• 1/3 cup Balsamic Vinegar

PREPPING THE CROSTINI BREAD:

1. Preheat your oven to 375 degrees.

2. Slice your baguette into ½-inch thick pieces.  I like to cut mine at an angle.

3. Brush each piece with olive oil, then sprinkle with salt & pepper.

4. Bake for 8-10 minutes, or until the bread is lightly browned and crisp.

5. When they are done, let them cool completely.

PUTTING THE CROSTINIS TOGETHER:

1. Basically, you need: 1 tbsp. goat cheese, 1 tbsp. Eggplant Cinnamon Jam, ½ slice of prosciutto, and 1 basil leaf per crostini.

2. Spread on about 1 tbsp. goat cheese.

3. Then spread on about 1 tbsp. Eggplant Cinnamon Jam.

4. Roll together ½ slice of prosciutto with 1 basil leaf and place it on top of the Eggplant Cinnamon Jam.

5. Serve immediately! Enjoy!