Goat Cheese, Date, and Prosciutto Crostini




6 oz goat cheese
2 tbsp fresh chopped chives
18 pitted dates, chopped
12 slices of Udi’s Whole Grain Bread
4 whole garlic cloves, peeled
4 oz of thinly sliced prosciutto
1/4 c olive oil


1. Preheat the oven to 400 degrees Fahrenheit.
2. Bring the goat cheese to room temperature. Stir the chives and chopped dates into the goat cheese until thoroughly combined. Set aside.
3. With a serrated knife, remove the crust from each slice of bread, then cut each slice of bread in half. Brush olive oil on both sides of each rectangle of bread and place on a baking rack that’s been placed on top of a baking sheet. This allows heat to circulate around the crostini which will cause them to toast up nicely.
4. Place crostini in the oven for approximately 5-6 minutes, or until they turn golden brown. Once they have toasted, remove from the oven and allow to cool to the touch.
5. When crostini have cooled, gently rub a clove of garlic on each side of the crostini and return to the baking rack.
6. Heat the remaining olive oil in a skillet over medium high heat. Cut the prosciutto slices in half lengthwise, then into thin strips and separate. Drop the prosciutto strips into the hot oil.
7. Stir the prosciutto around while they are frying so they crisp up evenly. Once they are crisp, drain on a paper towel.
8. Spread the goat cheese mixture top of each crostini, then sprinkle with the prosciutto strips. Return to the 400 degree oven and bake for an additional 7 minutes to warm the goat cheese mixture.

Serve immediately.


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