Holiday Crostini

• Produce

  • 1 bunch Baby arugula
  • 1 pint Grape tomatoes

• Condiments

  • 1 Balsamic vinegar - just enough to drizzle

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Bread & Baked Goods

  • 1 French baguette - sliced into 1/4, rounds

• Dairy

  • 1 Log goat cheese

• Other

  • ¼ pd thinly sliced capicola (or prosciutto, torn into large bite-sized pieces

Found on kellystilwell.com

Description

Ingredients

• 1 french baguette - sliced into ¼” rounds
• 1 pint “grape tomatoes”
• 1 bunch baby arugula
• ¼ pd thinly sliced capicola (or prosciutto), torn into large bite-sized pieces
• 1 log goat cheese
• salt & pepper
• 4 tbs olive oil
• balsamic vinegar – just enough to drizzle

Directions

• Heat oven to 400 degrees.
• Lay out grape tomatoes in a single layer in glass pyrex dish.
• Drizzle with olive oil and sprinkle salt & pepper.
• Bake 20 minutes –the tomatoes will pop and sizzle.
• Remove from oven and drizzle balsamic vinegar over tomatoes.
• Once cool, “lightly smash” each tomato with a fork so they split open.
• Toast the baguette rounds in the oven on a baking sheet until golden and crisp –about 10 – 12 minutes.
• Remove and cool.
• Spread goat cheese on each toast piece and top with 2 or 3 tomatoes each and 1 piece of capicola.
• Toss the arugula in the left over “dressing” from the tomatoes and place a few leaves on top of each crostini.
• Serve.