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.
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.