Curtis stone knows just how to elevate your appetizer game with these Prosciutto Crostini! Champagne-soaked cranberries + creamy goat cheese. They are just pure magic. Don’t forget to drizzle with Cobram Estate EVOO right before serving. Ready in just 40 mins, these elegant bites are perfect for holiday parties or wine nights! Pro tip: Make the crostini ahead and assemble just before guests arrive!
Save this recipe for your next gathering!
Ingredients
Crostini:
1 baguette
Olive oil
1 garlic clove, peeled
Topping:
1 cup champagne or dry white wine
1/2 cup dried cranberries
4 oz. soft fresh goat cheese
4 oz. thinly sliced prosciutto
1/2 cup baby arugula
Extra-virgin olive oil
Serves: 6
Prep Time: 25 minutes
Cook Time: 15 minutes
Method
To prepare crostini:
- Preheat oven to 400°F.
- Using serrated knife, thinly cut baguette on a very sharp diagonal into 3-inch-long slices. Brush baguette slices with olive oil and season lightly with salt and pepper. Arrange baguette slices on a baking sheet and bake 4 to 6 minutes, or until light golden brown and crisp.
- While crostini are hot, rub garlic clove over each. Set crostini aside to cool completely. Maintain oven temperature.
Meanwhile, to prepare cranberry mixture:
- In small saucepan, combine champagne and cranberries and bring to a boil over high heat. Transfer mixture to a bowl and set aside to cool completely, tossing occasionally.
To serve:
- Sprinkle goat cheese over crostini and top with cranberries. Tear prosciutto slices into about 2-inch pieces and arrange them over crostini. Bake for 2 minutes, or until just warm.
- Garnish with arugula and a light drizzle of olive oil. Sprinkle with pepper and serve immediately.