Presidential Cherry & Prosciutto Crostini

This crostini is a sophisticated blend of sweet, salty, and tangy flavors, offering a truly memorable bite. The creamy, bright goat cheese and salty prosciutto are beautifully balanced by a homemade cherry-balsamic reduction. It's an elegant appetizer that subtly nods to American history with its cherry theme.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz soft goat cheese (chèvre)
slices prosciutto, thinly sliced and halved
1/2 cup fresh or frozen cherries, pitted and halved
tablespoons balsamic vinegar
tablespoon brown sugar
sprig fresh thyme, leaves only
Pinch of black pepper

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until lightly golden and crisp.
While the bread toasts, prepare the cherry
balsamic reduction. Combine cherries, balsamic vinegar, and brown sugar in a small saucepan. Simmer over medium
low heat for 5 minutes
minutes, stirring occasionally, until the sauce thickens slightly and the cherries soften.
Remove the crostini from the oven and allow to cool slightly. Spread a generous layer of goat cheese on each slice, then top with a piece of prosciutto.
Spoon a small amount of the warm cherry
balsamic reduction over the prosciutto and goat cheese.
Garnish each crostini with a few fresh thyme leaves and a tiny pinch of black pepper before serving.

Chef's Tip & Pairing

For a perfect wine pairing, serve this crostini with a light-bodied, slightly chilled Beaujolais or a dry Rosé, as their bright acidity and red fruit notes will complement the cherry and cut through the richness of the goat cheese and prosciutto.

From the Tini Crostini Collection