Honey Whipped Goat Cheese, Prosciutto, and Fig Crostini

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I love velvety smooth honey whipped goat cheese and fig jam smothered on toasted bread. When you top it with ribboned prosciutto, you get the perfect appetizer!

There are honestly times when I hit a slump. Times where I'm not feeling creative or inspired. Maybe its the time of year. But when I am in the kitchen designing recipes, I never feel this way. I honestly have so many recipe combinations and not enough time to photograph them all.

This is one of those recipes that I have been meaning to get around to. I love sweet and savory combinations like figs and prosciutto. And spoiler alert: this may not be the last time you see this combo on this blog.

How to Make this Crostini Gluten Free

I was able to find gluten free baguettes for this recipe. If you have a gluten sensitivity, but not a complete intolerance to gluten, you may be able to tolerate a long fermented sourdough baguette.

Why Whip the Goat Cheese?

When you first handle fresh goat cheese, it will be crumbly. This makes it harder to spread on crackers or bread. When you whip the goat cheese, you get a softer and smoother constancy. You could whip goat cheese with a stand mixer or hand mixer, but I prefer to use a blender.

Crostini vs Bruschetta

You may have heard of both of these small, toasted pieces of bread. While the appear to be similar, they shouldn't be confused. Bruschetta is typically made from a larger piece of bread where crostini is made from something smaller, like a baguette.

What You Will Need

2-3 tbsp extra virgin olive oil

1 baguette (Can be gluten free or sourdough if desired)

5 oz goat cheese at room temperature

¼ cup raw honey

½ cup fig jam or preserves

3 oz prosciutto thinly sliced

How to Make a Crostini

Preheat the oven to 400°F.

Cut the baguette into thin slices (about ½-1 cm thick) and brush the slices with olive oil.

Toast the bread in the oven on a baking sheet for 10 minutes. The cook time can vary based on the type of bread you use.

Meanwhile, add the goat cheese and honey to the blender and puree until you get a creamy, whipped texture. You might have to stop and scrape down the sides of the blender a couple times while blending.

Remove the baking sheet from the oven and place each crostini onto a cooling rack. Let them cool for a couple minutes.

For the first layer, spread the goat cheese evenly over each crostini. Then spread the fig jam on top.

Layer the prosciutto on top. I like to ribbon mine. In order to get the prosciutto into thin enough strips, I use kitchen sheers to cut the prosciutto.

Repeat the previous two steps for each crostini and place them onto a serving platter.

Serve and enjoy!

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

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