Goat Cheese Crostini with Prosciutto and Arugula
Sliced baguette toasted with garlic butter, topped with soft goat cheese, prosciutto (or you favorite meat), arugula, and drizzled with balsamic vinegar. This Goat Cheese Crostini with Prosciutto and Arugula is a super easy appetizer or snack for your next party or get together!
Servings: 12 slices
Ingredients
For the Crostini
- 1 baguette loaf I prefer the super skinny ones
- 2 cloves grated garlic use a microplaner for best results
- 4 tbsp butter
- ¼ tsp oregano optional
For the topping
- 4 ounces spreadable goat cheese
- 2-3 tbsp Balsamic Vinegar Or balsamic fig glaze for a little more sweetness
- 6 slices prosciutto or sopressata or both!
- 1 handful arugula Not very exact, but you get the idea! It's on average about 2 leaves per crostini.
Instructions
- Preheat oven to 400°F
- Slice bread into slices, about ¾ inch thick. Slice on an angle for a little more surface area.
- In a small saute pan over medium low heat, melt butter. Add grated garlic and oregano. Cook on low/med-low for 2 minutes. Do not turn the heat up! The garlic will burn.
- Using a pastry brush (preferably, if you have one), brush both sides of the bread until completely coated. Sprinkle generously with kosher salt on both sides.
- Toast in the oven for about 8-10 minutes, or until golden brown. You want it to be really crispy!
- Remove from oven and let cool slightly.
- Spread cheese in a generous layer on each crostini.
- Drizzle balsamic vinegar on each piece. I tried to keep mine to a few skinny stripes.
- Top each piece with prosciutto. I used half a slice per crostini. You can also use sopressata for a salties taste.
- Place arugula on top of each crostini. Start with 1-2 pieces each.
- Serve and enjoy!