Crostini with Cheese, Prosciutto, and Chimichurri
Ingredients
- 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
- ¼ cup toasted pinenuts or toasted cashewnuts (chopped)
- For the Chimichurri Sauce with a Twist: Yield: About ½ cup
- ½ cup fresh cilantro
- 2 tablespoons fresh Italian parsley
- ¼ cup roasted bell peppers jarred
- 1 tablespoons green olives chopped*
- 1 tablespoons black olives chopped*
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove peeled
- ¼ teaspoon dried crushed red pepper
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon sugar*
- *These ingredients are not part of the traditional recipe. They are the twist!
Instructions
- 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 ½ tablespoon of chimichurri sauce per slice, and then finally sprinkle with the nuts. Serve crostini with cheese immediately.
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