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Crostini with Prosciutto, Goat Cheese and Fig Jam

Featured by Spell Estate Winery in the Pinot Noir Wine Club.
Crostini with Prosciutto, Goat Cheese and Fig Jam


This is the perfect appetizer or finger-food for a get together or party. Deliciously layered with fig jam, prosciutto and basil over a fresh baguette. Pair it with a Pinot Noir.

Yield: 6 crostini per baguette
Prep Time: 15 Minutes
Cook Time: 10 Minutes


• 1 fresh baguette
• 1/8 cup olive oil
• sea salt or kosher salt
• 4 ounces goat cheese, plain, at room temperature
• 6 tablespoons fig jam
• 3 slices prosciutto, each cut in half
• 6 fresh basil leaves


Preheat oven to 375 F degrees. Slice six 1/2-inch slices of bread from the baguette. Slice slightly on the diagonal. Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Watch that they do not burn. Remove from oven and cool slightly.

Spread some goat cheese on each crostini. Spread about a tablespoon of fig jam on top of the goat cheese. Fold the half slices of prosciutto and place on top of each crostini. Lay a fresh basil leaf on each and serve.

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