This fig and prosciutto hors d’oeuvre uses dried figs- cheaper than fresh and available year-round. You can make the baguette toasts earlier in the day and store them in an airtight container at room temperature.
Serves: 14 (2 per person)
Prep time: 10 minutes
Cook time: 6 minutes
Difficulty Level: Easy Wow
1 Baguette, cut in 28 slices each ½-inch (1 cm) thick
6 tbsp (90 mL) extra virgin olive oil
1 pkg (300 g) Soft Unripened Goat’s Milk Cheese
3 tbsp (45 mL) 35% whipping cream or milk
½ tsp (2 mL) freshly ground black pepper
¼ tsp (1 mL) salt
¾ cup (175 mL) finely chopped dried figs (about 7)
1 pkg (125 g) Prosciutto
1. Preheat oven to 350°F (180°C). Place baguette slices on baking sheet. Brush both sides with 3 tbs (45 mL) of the olive oil. Bake in centre of oven for 6 minutes, turning once, or until slightly crisp. Cool on baking sheet.
2. Meanwhile, in large bowl, stir together goat cheese, cream, pepper and salt until softened. Stir in figs.
3. Spread goat cheese mixture evenly over baguette slices, using about 1 tbsp (15 mL) per slice. Drizzle crostini with remaining 3 tbsp (45 mL) olive oil. Tear each slice of prosciutto into four pieces; arrange one piece decoratively onto each crostini.
Makes 14 servings