Thanksgiving is one of my favorite days of the year. I mean of course it is, since I can actually eat anything I want with absolutely no guilt and have a very valid reason for it. I’m also known to be a great host for parties and holiday get togethers. Why? I’m not quite sure how to answer that, but I guess I can start by telling you I’ve always deeply enjoyed entertaining, so I jump at any chance to throw a little get together at my house. This is what brings today’s recipe to the table. I wanted to share this one with you because this crostini, which I completely improvised while bored one day in the kitchen, makes for a terrific item for your next hors d’oeuvres (french for finger food) and wine party. Most modern eateries nowadays have “Charcuterie” on their appetizer or shared foods menu, but, and even though I AM a cured meats fan, I found this Italian prosciutto to be so delicious that instead of letting it drown in the flavor storm of other cured meats surrounding it on a charcuterie plate, it deservs to be the star of the dish, or in this case: little dish!
Below are directions, and the recipe… but don’t forget: preparing for a wine and hors d’oeuvres party should be exciting and fun so feel free to sip wine freely while preparing, and be the best host you can be!
Creamy goat cheese (I used Humboldt Fog) about 3 large spoonfuls
Philadelphia Cream Cheese , 3 large spoonfuls
1/2 cup of freshly chopped Italian parsley
1tbsp fresh dill
1 tsp sour cream
Salt & pepper
1/4 tsp grainy dijon mustard (grey pouppon works)
1 large preferably fresh and slightly softer french baguette
1/4 cup of sliced Kalamata or Spanish olives
2 roma tomatoes sliced thin
1/4 pound of Italian imported prociutto from your closest deli or market
Slice the baguette into 1/4 inch thick pieces as shown in the photo above
Drizzle olive oil on the slices and toast in your oven until slightly browned and not too crunchy
In a separate bowl, mix your cheeses, parsley, dill, sour cream together. Add 1 tsp of olive oil for moisture and mix again so you get a “whipped” texture. Salt and pepper to taste. Grab your bread which should now be crispy but still soft enough on the inside that it doesn’t fall apart with one bite. Layer the cheese mixture, then top with olives, followed by a tomato slice and then finished with a thin slice of your prosciutto.
Voila! Enjoy with a semi sweet Pinot noir or a dry chardonnay. You can even add sides for your guests that would pair perfectly with this crostini, like toasted walnuts, green grapes, sliced apples, or even your favorite berry preserve or apricot jam.