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
Servings: 10
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.