Whipped Goat Cheese Fig & Prosciutto Crostini are the perfect appetizer for your guests this holiday season.
It’s been a busy week over here on the blog! Don’t worry you didn’t miss any new posts, but you may have noticed the new look over here. I finally went live with my new site design! I’ve been working away behind the scenes on all of the updates. Hopefully this new site is more user friendly. I wanted it to be easier for you to find any recipe, home decor post, or throw pillow you are looking for! I still have a few updates I’m working on, but hopefully you’ll click around and tell me what you think. I worked up quite the appetite after all that computer work so I have a new recipe post to share today.
These whipped goat cheese, fig & prosciutto crostini are so delicious. They would be perfect to serve this holiday season or they are great with a cocktail for a quiet evening at home as well.
The best part is they are fairly easy to whip up! It’s more assembly than actual cooking. You can also make all the parts ahead of time, so it’s a great recipe for entertaining.
This recipe starts with crispy toasted baguette slices, because everything is always better served on a carb. Then you top it with whipped honey goat cheese, super simple to make.
Top the goat cheese with fig preserves, arugula, and crispy prosciutto and you have a winner.
The creaminess of the goat cheese, with the sweet fig jam, peppery arugula, and salty prosciutto is the perfect mix of flavors on top of a crusty baguette.
I always like a little acid to brighten the flavors up so I drizzled with a little balsamic reduction as well. So, so, good and deceptively easy to make.
Whipped Goat Cheese Fig & Prosciutto Crostini
- french baguette
- olive oil
- 4 ounces of cream cheese room temperature
- 8 ounce log of goat cheese room temperature
- 2 tbs honey
- 1 tbs olive oil
- 1 jar of fig jam I used Dalmatia fig spread
- 3 or 4 slices of prosciutto
- balsamic glaze or reduction you can make your own or purchase it
- Preheat oven to 400
- Slice baguette into thin slices on the diagonal.
- Brush lightly with olive oil.
- Toast on baking sheet in oven for 5-10 minutes or until golden brown. Flip halfway through.
- Lay out prosciutto on a foil or parchment lined baking sheet. Allow to cool.
- Break apart into bit size pieces.
- Bake at 400 until crispy 5-10 minutes.
- In a food processor blend cream cheese, goat cheese, honey and olive oil until creamy.
- Salt and pepper to taste.
- Assemble the crostini.
- Spread whipped goat cheese onto the crostini.
- Top with a dollop of fig jam.
- Add a few pieces of arugula.
- Top with a piece of crispy prosciutto.
- Drizzle with balsamic reduction.
Crunchy, creamy, sweet, and salty with a little bit of tanginess from the balsamic. This recipe hits every single tastebud.
Crostini is always a hit at our house. My kids are 10 times more likely to try something if it’s on top of a little toasted bread. A few of our other favorite crostini ideas include:
Crostini Topping Ideas
- Herbed cheese and roasted pepper crostini
- White bean dip and olive tapanade
- Whipped ricotta and balsamic strawberries
- Goat cheese, pistachios, and honey
- Horseradish mayo, leftover steak or roastbeef
- Marinara and fresh mozzarella with basil (my kids personal fave)
Tips for making the Whipped Goat Cheese Fig & Prosciutto Crostini ahead of time –
You can make the whipped goat cheese a few days in advance and refrigerate. Just be sure to let it come to room temperature when ready to use it so it spreads easily.
The bread and prosciutto can be baked a few hours earlier.
Don’t assemble too early or the bread may get soggy.
Also you I’ve made this using fresh prosciutto and it’s delicious that way as well my family just prefers the crunch of the crispy prosciutto. You could also use bacon!