My favorite food has always been appetizers. I was just in New York City with my family and instead of eating huge dinners (especially late at night) we just ordered appetizers to share. We even took the leftovers back to our room to munch on the next day.
The other beautiful thing about appetizers is that they are usually pretty easy to prepare. Take these holiday crostini to a party and your friends will think you are a total rock star! We'll keep it between us that is was so easy to make!
What You Need to Make It
This recipe is so easy. You'll only need five ingredients plus olive oil, balsamic vinegar, and salt and pepper.
French baguette, sliced
Grape tomatoes
Baby arugula
Prosciutto
Goat cheese
How to Make It
Heat oven to 400º.
Cut bread into quarter inch slices.
Lay out grape tomatoes in a single layer in a glass baking dish.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 20 minutes. The tomatoes will pop and sizzle.
Remove from oven and drizzle with balsamic vinegar. Set aside and let cool.
Once the tomatoes are cool, lightly smash with a fork so they split open. Reserve oil and vinegar.
Toast the baguette slices in the oven until golden, about 8-10 minutes
Remove and let cool slightly.
Spread each baguette slice with goat cheese and top with 2 tomatoes and a piece of Prosciutto.
Toss the arugula in the oil and vinegar leftover from the tomatoes. Place a few leaves of arugula on top of each crostini.
Serves 8-10 people
Top Tip
A wonderful wine pairing would be a Cabernet Sauvignon.
This recipe was provided by Jacqui McGovern from Your Best Friend's Kitchen.
Ingredients
- 1 french baguette - sliced into ¼” rounds
- 1 pint “grape tomatoes”
- 1 bunch baby arugula
- ¼ pd thinly sliced capicola or prosciutto, torn into large bite-sized pieces
- 1 log goat cheese
- salt & pepper
- 4 tbs olive oil
- balsamic vinegar – just enough to drizzle
Instructions
- Heat oven to 400 degrees.
- Lay out grape tomatoes in a single layer in glass pyrex dish.
- Drizzle with olive oil and sprinkle salt & pepper.
- Bake 20 minutes –the tomatoes will pop and sizzle.
- Remove from oven and drizzle balsamic vinegar over tomatoes.
- Once cool, “lightly smash” each tomato with a fork so they split open.
- Toast the baguette rounds in the oven on a baking sheet until golden and crisp –about 10 – 12 minutes.
- Remove and cool.
- Spread goat cheese on each toast piece and top with 2 or 3 tomatoes each and 1 piece of capicola.
- Toss the arugula in the left over “dressing” from the tomatoes and place a few leaves on top of each crostini.
- Serve.
Lisa Sherrington
Love this thank you
Kelly
Thanks for the sweet comment, Lisa! And for visiting!