Prosciutto, Apple, and Goat Cheese Crostini with a Balsamic Drizzle
My friend Annelise Bukowski and I wanted to make our friends a three-course dinner. I love fancy toasts and made something similar to these crostini with ham and figs before. This iteration is a perfectly balanced snack for any time of the day or a really great lunch!
Ingredients:
1 French baguette slice thin on a bias
4 oz of goat cheese
4 oz of prosciutto
2 granny smith apples, thinly sliced
½ cup of balsamic vinegar
1 tbsp of sugar
Flakey salt (optional)
Instructions:
In a small saucepan, add ½ cup of balsamic vinegar with 1 tbsp of sugar. Bring to a simmer, stirring to ensure sugar is dissolved. Reduce the vinegar by about half until syrupy, 3 or so minutes.
Slice your baguette and fry in olive oil in a small skillet over medium heat until both sides are golden brown.
Spread goat cheese on one side of the sliced baguette. Tear one piece of prosciutto in half and fold one half to fit on the baguette, place three slices of apple, and the other half of torn prosciutto. Drizzle with reduced balsamic vinegar.
Spring flakey salt over crostinis. Serve.