Blackberry & Proscuitto Crostini with Fresh Chèvre

August 09, 2017

A tasty little appetizer that features fresh, local, seasonal! Blackberry & Proscuitto Crostini with Fresh Chèvre

Blackberry & Proscuitto Crostini with Fresh Chèvre

• 1 fresh baguette
• 3/4 cup balsamic vinegar
• 2 tablespoons sugar
• 12 oz fresh, local blackberries
• 8 ounces fresh, Milner Valley Cheese​ goat cheese
• 2 teaspoons chopped garlic
• 1/4 teaspoons Well Seasoned dry Italian seasoning
• 1/4 teaspoons coarsely ground black pepper
• 1 tablespoon milk 4 ounces thinly sliced prosciutto

Instructions:

Preheat broiler. Slice baguette into 16 diagonal slices. Place bread on broiler pan and broil 4 minutes or until golden brown, turning once; set aside.

Bring balsamic vinegar and sugar to a boil in a saucepan over medium heat. Boil 10 minutes or until reduced to ½ cup. Remove from heat and stir in blackberries. Cool completely.

Combine chevre, garlic, Italian seasoning, pepper and milk in a blender or food processor and blend until smooth. Cut prosciutto slices crosswise into 3 pieces.

To assemble, brush balsamic reduction on each slice of baguette and spread with about 1 1/2 teaspoons cheese mixture.

Top with 1 piece prosciutto and 1 blackberry from the balsamic reduction. Repeat with remaining ingredients.

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