Prosciutto Goat Cheese Crostini
Prosciutto Goat Cheese Crostini, an elegant appetizer to serve for any party! Spread the goat cheese on warm crostini, and use your favorite preserves!
Friends, now that it’s spring and Easter week, I just love that “love and newness of life is in the air”! There are so many ways to reach out to show love those around us.
Enjoy this Prosciutto Goat Cheese Crostini for any appetizer or holiday treat. You may love this simple Apple Goat Cheese Crostini Appetizer, or Easy Meatball Crostini Appetizer!
But first, what is crostini?
Crostini are sliced and toasted small, finer-textured bread, more like a white bread baguette. They’re super easy to make. Just watch the video above!
Sometimes we may feel so busy, the space in our lives for big efforts like hosting big parties and such just isn’t there. I know, I’ve been there before many times. But I still make room for simple living and hosting, which for me becomes a daily rhythm of reaching out to others.
I think about others who say, “hospitality is not my gift.” I get it, but I do believe we are all called to be hospitable, in whatever way that is.
Ingredients for Prosciutto Goat Cheese Crostini
All you need is a small, fresh baguette cut into 12 slices. Then simple ingredients like olive oil, kosher salt, goat cheese, and marmalade jam. Or, you can use your favorite preserves. Honey is great, too, if you don’t have a good quality jam. Also needed is prosciutto and fresh arugula leaves!
Optional is a balsamic glaze (or you can use balsamic vinegar and good quality olive oil).
How to make Goat Cheese Crostini
- Slice twelve 1/2-inch slices of bread from the baguette. You can make these as thin or thick as you want.
- Place the bread slices on a baking sheet, and brush generously with the olive oil. Next, sprinkle a little salt on each slice.
- Bake for about 10 minutes, or until crisp and slightly golden.
- On the warm bread, spread a small amount of goat cheese and a tablespoon of marmalade or honey.
- Fold prosciutto and place on top of each crostini, next laying down arugula leaves!
It’s the best flavor/combination for an appetizer, any time of year! One of our favorites!
Quiet hospitality
I was sharing a few years ago a story about a “quiet hospitality.”
Hospitality for me has become very quiet at times, like the other day when I hosted my 2 friends who have known me for over 30 years. One friend is 71, the other 69. I cherish and love these ladies. When we get together, it’s like a day never passed, in between the quiet months of not being in touch with one another.
Prosciutto Goat Cheese Crostini
We got together for lunch at my house and I served a healthy salad, and made a small plate of this yummy Prosciutto Goat Cheese Crostini.
Quiet hospitality can also be as quiet as sitting with a cup of tea and reading a book (learning and growing, so you have more to give out), or calling a friend and chatting on the phone.
For me, I love to go out to lunch or have a few friends over. All you need is a couple hours to catch up on life (and feel loved) :)
My mother showed me this, in the way she lived her life.
It’s quiet, beautiful, soulful, and …
Enjoy this easy appetizer this week for Easter, Friends!
Don’t forget the balsamic glaze or drizzle!
Happy Hosting!
Get the Recipe:
Prosciutto Goat Cheese Crostini
Ingredients
- 1 fresh baguette, cut into 12 slices
- 1/8 cup olive oil
- Sea salt or kosher salt
- 4 ounces goat cheese, plain, at room temperature
- 12 tablespoons marmalade, or honey
- 6 slices prosciutto, each cut in half
- 12 fresh arugula leaves
- balsamic vinegar and oil or balsamic glaze
Instructions
- Preheat oven to 375 F degrees.
- Slice twelve 1/2-inch slices of bread from the baguette. Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Remove from oven and cool slightly.
- Spread some goat cheese on each crostini. Spread about a tablespoon marmalade or honey on top of the goat cheese.
- Fold the half slices of prosciutto and place on top of each crostini.
- Lay a fresh arugula leaf on top of each crostini. Serve!
Notes
More delicious recipes:
I’m over at Harry & David with this delicoius Black Bean Dip recipe (and Game Day ideas). And also this fantastic (easy) Crock Pot Chicken Soup recipe! ENJOY!
Skinny Pesto Pizza Crostini {Cookin’ Canuck}
White Bean Crostini {Skinnytaste}
Avocado Crab Crostini {How Sweet it is}
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Love all your simple entertaining ideas! I also believe in Hospitality, making food for family and friends, with love.
Thank you!
I made these the other day to go with leftover crab cakes and spinach salad. These crostini were the stars of the show! I did not have arugula, for a change, so was concerned about losing that special contrasting flavor bite. I decided to put some finely minced fresh rosemary in the softened goat cheese, instead. What a marvelous choice I made! Now I can barely imagine excluding the fresh rosemary.
I did not have marmalade, so I used honey. The honey is wonderful, though I didn’t use a full tablespoon on each. Maybe more like one to two teaspoons. That was enough, in my view. After topping all of these deliciousness with the prosciutto, I simply put a baby spinach leave on top, for color. I do believe the arugula would still be the better choice, even with my personal addition of the rosemary.
I forgot to mention that I did use a very high-quality thicker Balsamic vinegar on top. Just a teeny drizzle, but would never omit it.
I make this alot. I use fig preserves. OMG, It is delicious.
good share, clear and easy to understand
Wow, this looks like my ultimate appetizer! LOVE! :)
I love small groups where you can just sit back and enjoy a quiet lunch or a glass of wine. Sounds like this was a wonderful gathering.
such a great post Sandy!!! Our culture and technology scream at us to keep going, to be so busy we “don’t have time” to slow down and have friends over or take hospitality with you like you said :) .
I met someone who has a daughter who lives in Europe and she went there to visit and said they look forward to getting together after work with friends and to having dinner together often. They don’t rush and pack their schedules so full like we do here in the USA.
I am guilty of having to full of a schedule and find it challenging with 4 kids activities going on to have friends over for dinner more regularly. Yet because of you, your wonderful blog and the Lord I am growing in this area.
Thank you, Michelle. I agree, people in Europe do it differently. They are more relaxed and they actually take the time … even during the work week! We should learn from them! :)
Yum! looks good. At the moment I’m fighting another cold so no plans to do much until I feel better, though we are hosting a superbowl party this weekend.
Have a FUN super bowl party this weekend, Kirstin!