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Plum Crostini with Creamy Goat Cheese, Prosciutto, and Sumac

1 May
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Plum Crostini with Creamy Goat Cheese, Prosciutto, and Sumac

 

plum crostiniplum crostini

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!

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. Click To Tweet

5 from 1 vote
plum crostini
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Plum Crostini with Creamy Goat Cheese, Prosciutto, and Sumac
Perfect start to any meal. The savory goat cheese atop crisp bread is balanced with salty prosciutto, sweet plums, herbaceous mint, and tangy bright sumac.
Course: Appetizer, Side Dish
Servings: 6 people
Author: MacKenzie
Ingredients
Sumac Dressing
  • 1 teaspoon sumac
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon kosher salt
Crostini
  • 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
Instructions
Sumac Dressing
  1. In small mixing bowl whisk together sumac, red wine vinegar, olive oil and salt until combined; set aside.
Crostini
  1. 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.
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Previous Post: « This Week’s Ingredients are: Sourdough Bread, Sumac, Goat Cheese
Next Post: This Week’s Ingredients are: Snap Peas, Pea Tendrils, and Old Bay Seasoning »

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