Goat Cheese Crostini with Cucumber, Melons, Mint and Crispy Prosciutto
Prep & Cook Time: 20 minutes
Serves: 4
Pairs with: 2014 Russian River Pinot Gris
- 1 French sourdough baquette
- Salt and pepper to taste
- 4 oz Laurel Chenel Goat Cherve
- 1 small cucumber, brunoise
- 1 small melon, brunoise
- 3 Tbsp B.R. Cohn White Balsamic Vinegar
- 3 Tbsp B.R. Cohn Extra Virgin Olive Oil
- 1 bunch mint, julienne
- 2 oz prosciutto
- 2 oz B.R. Cohn Extra Virgin Olive Oil
Preheat oven to 350 degrees. Thinly slice the baquette. Brush both sides with olive oil and season with salt and pepper. Toast the crostinis until golden brown, about 5-10 minutes. Set aside.
In a sauté pan, heat olive oil over medium heat. Sauté the prosciutto until it crisps. Remove and allow to drain on a paper towel.
In a small bowl, toss together the cucumbers, mint and melons with the vinegar and olive oil. Season to taste with salt.
Layer a small amount of goat cheese on each crostini, then the melon mixture and finish with the crispy prosciutto.
Recipe courtesy of Ramekins Culinary School, Events & Inn
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