Crispy Prosciutto and Squeaky Curd Crostini

A perfect blend of textures and flavors, this crostini offers a delightful contrast. The salty, crisp prosciutto and the fresh, slightly tangy cheese curds sit atop a sweet fig jam spread. This appetizer is a celebration of the beloved cheese curd, elevated to gourmet status.

Cheese & Dairy

Ingredients

1 baguette, thinly sliced
4 ounces fresh squeaky cheese curds, gently torn
4 slices prosciutto, thinly sliced
2 tablespoons extra virgin olive oil
1 clove garlic, halved
1 tablespoon fresh chives, finely chopped
Freshly ground black pepper, to taste
A pinch of flaky sea salt

Method

Preheat oven to 375°F (190°C).
Arrange baguette slices on a baking sheet. Lightly brush with 1 tablespoon of olive oil and rub each slice with the cut side of the garlic clove.
Bake for 5-7 minutes minutes, or until lightly golden and crisp. Remove from oven and set aside.
While the crostini are baking, crisp the prosciutto. Heat a small skillet over medium heat. Add prosciutto slices and cook for 2-3 minutes per side, until crispy. Remove and gently crumble.
Top each warm crostini with a generous portion of fresh squeaky cheese curds.
Scatter the crispy prosciutto crumbles over the cheese curds.
Drizzle with the remaining 1 tablespoon of extra virgin olive oil, then sprinkle with finely chopped chives, flaky sea salt, and freshly ground black pepper.
Serve immediately.

Chef's Tip & Pairing

The slight sweetness of the fig jam is beautifully complemented by a dry, crisp white wine. A light, slightly effervescent Prosecco or a New Zealand Sauvignon Blanc would be an excellent pairing.

From the Tini Crostini Collection