Honey Goat Cheese Crostini with Tomato Orange Basil Salsa and Crispy Prosciutto

I love this crostini. It’s really just a bite, but the tomato orange combination with honey goat cheese is divine.

This might look like a simple crostini, it has some complex flavors, is simply delicious, feeds a crowd well, and shows off the bread.

This bread was absolutely perfect for bread pudding and crostini. In making several crostini for this post, some sat as long as two hours and were still crispy and delicious.

It’s a lot of delicious flavor and texture in one bite. The surprise is pairing fruit flavors with tomato and keeping it in the holiday profile. The orange and pomegranate grab onto the tomato and basil in the most surprising way. Make sure you make plenty of these, because I promise you no guest will eat just one.

I ended up loving this idea so much, it is going to be the main passed crostini at my husband’s upcoming open house for his new business.

When I put this together, I tried to envision how I would serve this to my fellow food bloggers and tried to keep the portions to a bite size. You could, however, make this much larger and serve the fruit salsa on the side, depending on how your party is planned.

I am positive this will be served several times between now and the new year.

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Honey Goat Cheese Crostini with Tomato Orange Basil Salsa and Crispy Prosciutto

10 slices country white bread blood orange olive oil (to brush on bread) (could use a good extra virgin olive oil) 4 ounces spreadable goat cheese orange blossom honey for drizzling on goat cheese 1 large navel orange cut into very small pieces 2 cups chopped tomatoes, seeded 1 tablespoon peach preserve or peach jelly (see note) 1 tablespoon pomegranate 1 tablespoon chopped fresh basil and more for decorating 3 slices prosciutto crisped and broken into pieces

Prep Time20 minutes mins

Cook Time4 minutes mins

Total Time24 minutes mins

Course: Appetizer

Cuisine: American

Servings: 10

Author: Angela Roberts

Ingredients

• 10 slices country white bread
• blood orange olive oil to brush on bread (could use a good extra virgin olive oil)
• 4 ounces spreadable goat cheese
• orange blossom honey for drizzling on goat cheese
• 1 large navel orange cut into very small pieces
• 2 cups chopped tomatoes seeded
• 1 tablespoon peach preserve or peach jelly see note
• 1 tablespoon pomegranate optional
• 1 tablespoon chopped fresh basil and more for decorating
• 3 slices prosciutto crisped and broken into pieces

Instructions

• Using a cooking cutter, cut out 1 per slice of bread. (Reserve left over bread for later use for other recipes, such as meatballs or for breadcrumbs. I used some of it for croutons for an upcoming panzanella). Allow cut bread to sit out overnight.
• Toast bread for 4 minutes at 350 degrees.
• Crisp prosciutto. Place on baking sheet, not touching for 10 minutes at 375. Drain on paper towels. Set aside.
• Make fruit salsa. Chop tomatoes very small. Peel and chop orange into equally small pieces. Toss tomatoes, orange and pomegranate with peach preserve that has been blended. You could also use another fruit jelly such as cherry or fig jam. Toss in basil. Set aside.
• Brush each toast with blood orange olive oil. Top each toast bread with goat cheese. Drizzle with honey. Place under broiler until bubbly and golden about 3-4 minutes
• Top each with salsa or serve with salsa on side.
• Garnish with a broken, crispy piece of prosciutto.

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