Plum Crostini with Creamy Goat Cheese, Prosciutto, and Sumac
If you are like me you are always left scrambling last minute on what to bring to a dinner party, pot luck, or cook out. It is the dreaded appetizer rut! I literally look like a spinning top as I run from my fridge to my cabinets and shriek in delight with an idea only to realize ” I won’t have a way to heat it” and spin around to start my search over! Dizzy and a bit nauseous I settle down and bust out my newest version of the ever popular crostini. Portable, non-messy, easy to assemble and they are the ideal party food for a reason. Feel free to swap any of your favorite stone fruits as they all work exceptionally well with this flavor profile. If you haven’t used a lot of sumac I suggest you buy a large container because once you do it will be your go to for providing the perfect brightness to finish any dish!
[bctt tweet=”Plum Crostini with Creamy Goat Cheese, Prosciutto, & Sumac. Savory goat cheese atop crisp bread balanced with salty prosciutto, sweet plums, herbaceous mint and tangy sumac.” username=”snapyoursupper”]
- 1 teaspoon sumac
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1 boule sourdough bread sliced and toasted
- 4.4 ounces herbed spreadable goat cheese any herbed goat cheese will do
- 6 small plums pitted and sliced
- 2 ounces prosciutto
- 1 small bunch fresh mint leaves torn
In small mixing bowl whisk together sumac, red wine vinegar, olive oil and salt until combined; set aside.
Evenly spread goat cheese among toasted bread slices. Divide sliced plums and prosciutto among crostini alternating the plums then prosciutto. Top with mint leaves and drizzle with vinaigrette.