Prosciutto and Goat Cheese Crostini
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Serves: 6
 
Easy goat cheese crostini topped with prosciutto and kale salad.
What You'll Need
  • Salad
  • 2 cups thinly chopped kale
  • 3 TBS. craisins
  • 3 TBS. golden raisins
  • 1 bottle of pear champagne vinaigrette (found at Trader Joe's)
  • 1 cup cooked (and cooled) barley
  • Crostini
  • 1 loaf of bakery fresh bread (thick crust, preferred)
  • ½ cup goat cheese
  • 2 TBS. heavy cream
  • 1 package of prosciutto
  • 2 Asian pears (thinly sliced)
Instructions
  1. Cook barley according to package instructions. Set in the fridge to cool (about 15 minutes).
  2. Set the oven to broil. Slice the bread, and lay on a baking sheet. Coat with oil.
  3. Thinly chop kale and add to a medium-sized bowl. Add craisins and golden raisins and top with about 3 TBS. dressing. Toss together until well coated.
  4. Place the crostini in the oven for about 3 minutes or until just golden brown (be sure to keep an eye on them as they will burn quickly).
  5. In a small bowl add the goat cheese and heavy cream and mix together until creamy and smooth.
  6. Once the crostini's are toasted, add a layer of goat cheese then about 2 pieces of prosciutto per slice of bread.
  7. Top with thinly sliced pears, then add the kale mixture. Serve immediately!
Recipe by The Blonde Chef at https://www.theblondechef.com/prosciutto-and-goat-cheese-crostini/