Crostini with Cheese, Prosciutto, and Chimichurri Sauce is an easy and delicious appetizer to celebrate special occasions or just because.
Wow! How time flies… We will be celebrating Mother’s Day just two days from now… with these Crostini with Cheese, Prosciutto, and Chimichurri. How about that?
It is surely a very emotional date for everyone — for those who still have mothers and also for those who no longer do.
It is the day when we formally celebrate the one who gave us life or raised us as their own… It is the day to remember those who made or still make us smile every single day. What would our lives have been without you?
I am getting very emotional. Sorry!
I have much more to say, but all that I can say now is:
To my Grandmothers: you may have gone physically, but have never left my heart. You are and always will be part of me. One day we will see each other again…
To my Mom: my immense love, respect, and gratitude… I know that I have never been an easy task! May the Lord reward you…
To my Mother-in-law, whom I love dearly because she not only has been good to me, but most important raised the greatest man in the world — my husband. Thank you for making him who he is.
To Odete, my former nanny: Thank you for treating me so many times as a daughter. I love you!
To my two daughters, who are still little and hopefully one day will be mothers too: you made me a mother. You made me want to be a better me. I hope to have the honor to continue raising you. May the love of our Lord be shown through me… Mommy loves you both more than anything.
Finally, to all the mothers in the world: May the Lord bless you abundantly… There is no job as hard as yours!!
HAPPY MOTHER’S DAY!!!!!!!!!!!!!!!!!!!
P.S.: My present to you is a delicious and effortless crostini with cheese, which is draws its inspiration from the Italian influence upon the cuisine of southern Brazil, as well as from the cuisine of the bordering countries. Don’t work too hard and spend more time with your Mom! Enjoy your day… xx
Crostini with Cheese, Prosciutto, and Chimichurri
- For the Crostini:
- 1 loaf crusty bread such as French or baguette cut thinly into 12 slices
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 1 goat cheese spread or catupiry cheese*, 8 oz or 227 grams
- 12 slices prosciutto
- 1/4 cup toasted pinenuts or toasted cashewnuts (chopped)
- For the Chimichurri Sauce with a Twist: Yield: About 1/2 cup
- 1/2 cup fresh cilantro
- 2 tablespoons fresh Italian parsley
- 1/4 cup roasted bell peppers jarred
- 1 tablespoons green olives chopped*
- 1 tablespoons black olives chopped*
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove peeled
- 1/4 teaspoon dried crushed red pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon sugar*
- *These ingredients are not part of the traditional recipe. They are the twist!
For the crostini: Preheat the oven to 375º F (190º F). Slice the bread. Brush the slices on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, approximately 10 minutes. Turn once about halfway through cooking, remove from the oven and let cool. Reserve.
To prepare the chimichurri sauce: Puree all ingredients in a food processor. Transfer to an airtight container and refrigerate.
To assemble: Spread the cheese on the crostini. Top with a slice of prosciutto, then with about 1/2 tablespoon of chimichurri sauce per slice, and then finally sprinkle with the nuts. Serve crostini with cheese immediately.
Images taken by Denise Browning with the “help” of my 2 little photography assistants. 🙂
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