Prosciutto, Goat Cheese and Fig Jam Crostini with Balsamic Reduction
Martin's Dinner Potato Rolls
1 Tablespoon Extra Virgin Olive Oil
1 Package of Prosciutto, each slice cut into 5 pieces
1 Carton of Creamy Goat Cheese
1 Jar Fig Jam
1 Cup Baby Arugula, washed and dried
1/3 Cup Balsamic Vinegar
Preheat the oven to 375 degrees.
Cut each dinner roll in half. Line two baking sheets with aluminum foil and arrange the roll slices in a single layer on the pans.
Brush the top of each slice with extra virgin olive oil and sprinkle a small pinch of sea salt over the slices.
Bake in the oven for 10-15 minutes, or until golden brown.
Once the slices have cooled, spread a thin layer of goat cheese on each piece, followed by a thin layer of fig jam and topped with a piece of prosciutto.
Add 2-3 pieces of baby arugula on top of the prosciutto.
In a small saucepan, heat the balsamic vinegar on medium heat until it is reduced by about half. Drizzle a small spoonful over the top of each crostini and serve.