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Prosciutto, Goat Cheese and Fig Jam Crostini with Balsamic Reduction

20 Mins


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

Sea Salt

Serves: 6-8


Step 1

Preheat the oven to 375 degrees.

Step 2

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.

Step 3

Brush the top of each slice with extra virgin olive oil and sprinkle a small pinch of sea salt over the slices.

Step 4

Bake in the oven for 10-15 minutes, or until golden brown.

Step 5

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.

Step 6

Add 2-3 pieces of baby arugula on top of the prosciutto.

Step 7

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.