Fig Goats Cheese Crostini
Prep Time
Makes
Cooking Mode
1 Boulart Ciabatta Baked Demi Baguette
¼ cup Panache Extra Virgin Olive Oil
1 Compliments Herb Goats Cheese Log, room temperature
⅓ cup Dalmatia Fig Spread
¼ tsp cracked black pepper
1 pkg San Danielle Smoked Prosciutto
2 tbsp Compliments Liquid Honey
2 tbsp finely chopped Compliments Organic Chives (or Infarm Fresh Chives)
1 Boulart Ciabatta Baked Demi Baguette
¼ cup Panache Extra Virgin Olive Oil
1 Compliments Herb Goats Cheese Log, room temperature
⅓ cup Dalmatia Fig Spread
¼ tsp cracked black pepper
1 pkg San Danielle Smoked Prosciutto
2 tbsp Compliments Liquid Honey
2 tbsp finely chopped Compliments Organic Chives (or Infarm Fresh Chives)
Directions
1Preheat oven to 180°C (350°F). Line a baking sheet with parchment. Thinly slice baguette on a bias into about 20 pieces. Place on the parchment; lightly brush both sides with olive oil. Bake until lightly golden and crisp, 12 to 15 min. Set aside to cool.
2Spread the goats cheese onto the crostini, followed by the fig spread. Sprinkle with pepper. Cut each prosciutto slice into thirds; "ruffle" a piece on top of each crostini. Drizzle with honey and garnish with chives. Serve and enjoy.
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Personal Note
Personal Note