I decided to start this week with an appetizer and I’ll probably even end it with a cocktail. Why not? Sometimes bite size foods bring me happiness and satisfaction.
A gently sautéed apple a top of sourdough toast smothered with goat cheese, topped with salty prosciutto and peppery arugula is great especially with a glass of crisp white wine. It’s satisfying. It’s salty, peppery and slightly sweet. It’s savory, smooth and crunchy. It is an absolute sensation in your mouth.
Occasionally we have dinner-tizers, instead of a full dinner we make an appetizer spread, open a bottle of wine and eat in front of the TV. Simple nights like that are the best. They feel special, romantic and relaxing. In the beginning of our relationship Kurt and I used to do dinner-tizers all the time and to remind us of those special times we continue our little tradition.
Of course if you’re having a party and looking for a great finger food to serve to your guests, look no further than this crostini.
Have a fantastic week friends.
- 5 thin slices of prosciutto, ripped in half
- 10 small slices of sourdough bread
- 4 oz goat cheese
- 1 golden delicious apple, cored and cut into 10 slices
- 1 tbsp butter
- handful of baby arugula
- Preheat oven to 400 degrees. Arrange sourdough slices on a baking sheet and toast until golden, about 10 minutes. Make sure to flip half way. Remove from the oven and allow to cool.
- Meanwhile, melt butter in a small sauté pan, add apple slices and sauté 2 minutes on each side. The slices should be soft but still have a little crunch.
- Spread goat cheese oven each toast and top with a slice of sautéed apple. Then top with half of the prosciutto slice and a few leaves of arugula.
- You can also serve it drizzled with balsamic vinegar.