Cheese Prosciutto Crostini

Generously brush bread slices with olive oil and lay face down on the griddler for 10 minutes or until lightly toasted and slightly golden brown. Sprinkle with fresh ground pepper.

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Toast bread in a 350 oven until golden brown and about 4-5 minutes.

Cheese prosciutto crostini. Spread some goat cheese on each crostini. Spread some cheese on each crostini. Place the crostini on a serving platter layer with prosciutto slices and liberally drizzle with White Truffle Honey.

Spread about a tablespoon marmalade or honey on top of the goat cheese. Broil 1 minute or until cheese melts. Sprinkle cheese evenly over bread.

Cream cheese 350 Butter and Jam 395 Butter Tomato and Swiss 450 Peanut Butter and Jam 450 Ham and Cheese 495 maple Dijon sauce Egg Ham and Cheese 650 maple Dijon Cream Cheese and Avocado 625 Egg and Avocado 625 rosemary aioli Smoked Salmon and cream cheese 795 cucumber tomato red onion dill Smoked Salmon and egg 795. Of fig preserves on each slice of toasted baguette. In a deep 10- to 12-inch skillet bring 1 14 inches salted water to a boil and cook asparagus until crisp-tender about 2 to 4 minutes.

Broil 1 minute or until lightly browned. Spread about 1 Tbsp. Spread on about 1 tbsp goat cheese.

I toasted the bread with a little olive oil for extra flavor and texture. Remove from oven and top with cheese. Lay a fresh arugula leaf on top of each crostini.

My favorite part of this. Then spread on about 1 tbsp fig jam. 1 tbsp goat cheese 1 tbsp fig jam 12 slice of prosciutto and 1 basil leaf per crostini.

You can either spread the goat cheese onto the crostini ahead of time or leave. You will need ricotta cheese try to get the fresh kind honey arugula bread prosciutto and honey. Return to oven for an additional minute to soften cheese.

In a small bowl toss the arugula with a little bit of olive oil and season with salt and pepper. These prosciutto crostini generously slathered with goat cheese and topped with caramelized onions spinach are quick and easy but elegant and impressive for any occasion. Rub 1 side of each bread slice with cut half of garlic.

Roll together 12 slice of. Place bread on a baking sheet. Divide crostini among 4 plates and top with prosciutto.

Fold the half slices of prosciutto and place on top of each crostini. Top with a dollop of Ricotta and lightly pat down to spread on the preserves.

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