This month, I seem to be on a bit of a crostini kick with the Kielbasa crostini and now these little guys. I suppose it is the season for bite-sized appetizers, though, isn’t it? For the past week, I’ve been back home in Saskatoon for all sorts of Christmas festivities.
What you’ll need…
Pesto:
1 cup dried cranberries
1 cup walnuts
1 cup fresh basil (firmly packed)
2 cloves garlic
1 TBSP red wine vinegar
salt and pepper
olive oil (2/3 cup approx.)
Crostini:
1 white baguette (1/4 sliced)
250g package prosciutto
1 cup goat cheese
1. First, let your oven preheat to 400 degrees.
Instructions:
2. Starting with the pesto, place the first five ingredients in a food processor. Add a pinch of salt, and a good helping of ground black pepper.
3. Slowly pour the olive oil into the food processor while pureeing. Stop once the mixture turns to a paste. Have a taste, add a bit more salt and pepper if needed. Then process a final time.
4. Remove from processor and store in the refrigerator in a covered container until ready to assemble the crostini.
5. Now that your oven is preheated, spread out the baguette slices onto two baking sheets. Drizzle lightly with olive oil, sprinkle with salt and pepper and let cook in the oven until the bread begins to turn golden and is nice and crispy, about 10-12 minutes. Remove and let cool.
6. To assemble the appetizer, place a small spoonful of goat cheese on top of each crostini, top with a ribbon of prosciutto (the packaged slices will tear apart easily into smaller pieces) and, finally, a dollop of the cranberry walnut pesto.
Can be served cold or slightly warmed up. Happy New Year!
Yields 72 pieces
Total prep time…25 min
[1].jpg "Dan Clapson")
Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.
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Dan Clapson