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!
Ingredients
1 french baguette - sliced into ¼” rounds
1 pint “grape tomatoes”
1 bunch baby arugula
¼# 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
Directions
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
Serves 8 – 10 Guests
(Can substitute Fresh Ricotta for Goat Cheese)
Wine Pairing: Chateau Ste. Michelle, Cabernet Sauvignon 2012
A printable version is below! Enjoy!
This recipe was provided by new contributor Jacqui McGovern. I'm so excited to have her joining Virtually Yours as a food and wine writer! You can also visit Jacqui her site, Your Best Friends 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!