Peach Prosciutto Goat Cheese Crostini
Peach Prosciutto Goat Cheese Crostini are the perfect summer appetizer. Whipped goat cheese is spread on a toasted baguette slices and then topped with salty prosciutto, peppery arugula, juicy peach and drizzled with balsamic glaze and garnished with fresh basil.This recipe yields 20 to 24 crostini.
4 ounces goat cheese log 1 tablespoon whipped cream cheese 12 ounces French baguette sliced - I used 2 (6 ounce each) demi baguettes. 1 cup baby arugula 3 ounces prosciutto cut into smaller pieces 2 peaches sliced balsamic glaze for drizzling fresh basil leaves garnish
Preheat your oven to 375° and arrange the slices of baguette on a rimmed metal baking sheet. Bake for 6 to 8 minutes, rotating the pan halfway through until lightly toasted. Let cool slightly. In a food processor, combine goat cheese and whipped cream cheese and blend until smooth, scraping down the sides of the bowl as you go. Spread a teaspoon or so of the whipped goat cheese on the toasted baguette slices. Then top with small pieces of prosciutto, a few arugula leaves, and a slice of fresh peach. Drizzle with the balsamic glaze, top with torn fresh basil and some freshly ground black pepper. Serving: 1 g | Calories: 85 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Cholesterol: 6 mg | Sodium: 159 mg | Potassium: 54 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 139 IU | Vitamin C: 1 mg | Calcium: 29 mg | Iron: 1 mg