Apricot crostini with goat cheese, prosciutto
These tiny crostini are simply delicious. What makes them different and exceptionally yummy are grilled apricots. Pick the fruit that isn’t fully ripen yet, pit it and drizzle apricot halves with oil, season with salt and pepper. Grill apricots cup side down for about 5 minutes, until soft but not mushy and gorgeous grill marks are seen (always place your vegetables and fruit on a bias on the grill, it will result in beautiful grill marks). Then flip and cook few minutes more. Grill or toast some bread slices, while they are still warm, spread thin layer of goat cheese mixture, top with prosciutto slices and grilled apricots. Garnish with tiny basil leaves, drizzle crostini with good quality extra-virgin olive oil and aged balsamic vinegar on top!
Ingredients: bread, apricots, goat cheese, prosciutto, basil, extra-virgin olive oil, aged balsamic vinegar, salt and freshly ground black pepper.
Wash apricots thoroughly and pat dry. Slices apricot around the seam using a knife.Then, twist the fruit open and gently pick the pit out of the fruit.
Drizzle with olive oil lightly.
Season with salt and pepper. Mix with your hands to coat each fruit evenly.
Grill on high heat cut side down for about 5 minutes, until the grill marks are well seen. Don’t be tempted to move the fruit on the grill, once it is cooked, it will release itself easily.
Then turn and grill on the other side for another 3 minutes. The fruit has to soften and you will see juices concentrated where the pit used to be. But apricots have to remain still a little firm and not too mushy, find the balance.
Brush crostini with olive oil and grill for few minutes on each side, until the grill marks are well seen.
While crostini are still warm, spread goat cheese mixture on top.
Then place two slices of prosciutto, grilled apricot (sliced in half) and basil leaf.
Drizzle crostini with extra-virgin olive oil and good quality aged balsamic vinegar.
Finish off with freshly ground black pepper.
Serve!!!
Apricot Crostini with Goat Cheese & Prosciutto
Bon Appétit!
Svitlana
Apricot crostini with goat cheese, prosciutto
- Yield: 8 1x
Ingredients
- 8 slices bread, ½-inches thick, grilled or toasted (Italian pugliese or any other bread that is lightly dense and doesn’t have too many air wholes inside)
- 4 large apricots, pitted
- 2 oz. goat cheese (mixed with heavy cream to soften)
- 5 oz. thinly sliced prosciutto di Parma
- 8 tiny basil leaves
- 3 tablespoon extra-virgin olive oil
- 1 teaspoon aged balsamic vinegar, to drizzle
- Salt and freshly ground black pepper
Instructions
- Wash apricots thoroughly and pat dry. Slices apricot around the seam using a knife.Then, twist the fruit open and gently pick the pit out of the fruit. Drizzle with olive oil lightly, season with salt and pepper. Mix with your hands to coat each pieces evenly.
- Grill on high heat cut side down for about 5 minutes, until the grill marks are well seen. Don’t be tempted to move the fruit on the grill, once it is cooked, it will release itself easily. Then turn and grill on the other side for another 3 minutes. The fruit has to soften and you will see juices concentrated where the pit used to be. But apricots have to remain still a little firm and not too mushy, find the balance.
- Brush crostini with olive oil and grill for few minutes on each side, until the grill marks are well seen. While crostini are still warm, spread goat cheese mixture on top. Then place two slices of prosciutto, grilled apricot (sliced in half) and basil leaf. Drizzle crostini with extra-virgin olive oil and good quality aged balsamic vinegar. Finish off with freshly ground black pepper and serve!
