• Prep Time:
    15 minutes
  • Cook Time:
    14 minutes
  • Serves:
    16
  • Perfect For:

Description

Are you curious about how to serve prosciutto as an appetizer? These blackberry goat cheese and prosciutto crostini have a mouthwatering and rich combination of textures and flavors. Salty bold-flavored prosciutto pairs well with fruit or cheese in small appetizer servings. You can even toast the baguette and make the blackberry mixture ahead if you like.

  • 3/4 Cup balsamic vinegar
  • 2 Tablespoons sugar
  • 2 Packages (6 ounces each) Driscoll's Blackberries
  • 8 Ounces chevre (goat) cheese
  • 2 Teaspoons chopped garlic
  • 1/4 Tsp. dry Italian seasoning
  • 1/4 Tsp. coarsely ground black pepper
  • 1 Tbsp. milk
  • 4 Ounces thinly sliced prosciutto
  • 1 loaf (12 ounces) French baguette
  1. PREHEAT oven broiler.
  2. SLICE baguette into 16 diagonal slices.
  3. PLACE baguette slices onto broiler pan.
  4. BROIL baguette slices for about 2 minutes or until golden brown.
  5. TURN OVER baguette slices.
  6. BROIL other side of baguette slices for about 2 minutes or until golden brown.
  7. SET ASIDE baguette slices.
  8. POUR balsamic vinegar into a small saucepan.
  9. STIR IN sugar.
  10. BOIL vinegar mixture over medium heat for about 10 minutes or until reduced to ½ cup.
  11. REMOVE vinegar mixture from heat.
  12. STIR IN blackberries gently; try to keep them from breaking open.
  13. SET ASIDE blackberry mixture to cool.
  14. PLACE chevre, garlic, Italian seasoning, pepper, and milk into a blender or food processor.
  15. BLEND chevre mixture until smooth.
  16. BRUSH or spread liquid from blackberry mixture onto each baguette slice.
  17. SPREAD about 1 ½ teaspoons chevre mixture onto each baguette slice.
  18. CUT prosciutto slices crosswise into 3 pieces.
  19. TOP each baguette slice with 1 piece of prosciutto.
  20. TOP each baguette slice with whole blackberries from the balsamic reduction.
  21. SERVE immediately.
Calories 145
Total Fat 4.52 g
Saturated Fat 2.57 g
Cholesterol 12.93 mg
Sodium 322 mg
Total Carbohydrates 18.30 g
Dietary Fiber 1.69 g
Protein 7.32 g