1baguette, sliced diagonally into 1/4 inch slicessourdough, if available
2tbspolive oil
1ripe pear, thinly sliced into half moons
4ouncesproscuitto
Kosher salt
Fresh cracked black pepper
Zest from 1/2 a lemon
Whipped Goat Cheese
4ouncesgoat cheese log, room temperature
2tbspGreek yogurt
1tbspolive oil
Juice from 1/2 a lemon
Kosher salt
Fresh cracked black pepper
Instructions
Preheat oven to 400 degrees F.
Lay sliced baguette in a single layer on a large sheet pan. Season with salt and pepper and brush with the olive oil. If there is any left, reserve it for drizzling on top before serving.
Bake for 20-25 minutes until toasted.
While the crostini bakes, make the goat cheese spread.
Add room temperature goat cheese to a bowl along with the yogurt, 1 tablespoon of olive oil, lemon juice, and 1/4 teaspoon salt and pepper.
Whisk until well combined, adding a tablespoon or two of water if needed to get it going. Note: If the goat cheese is too hard to do this by hand (either because of the brand, or temperature), use a mini food processor.
When the crostini is toasted, spread each slice with the whipped goat cheese.
Wrap one slice of pear at a time with 1/2 a piece of proscuitto and lay on top of the goat cheese.
Top with any reserved olive oil, a pinch of salt and pepper and lemon zest.