Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
1 block cream cheese, softened
1 tbsp fig spread (jam)
2–3 oz blue cheese*
Chopped pecans
Prosciutto
Microgreens*
Balsamic drizzle*
Thinly sliced baguette*
Butter, for toasting (optional)
Directions
In a bowl, combine the softened cream cheese, fig spread, and blue cheese. Using a hand mixer, blend until smooth and creamy.
If desired, heat a little butter in a pan over medium heat. Toast the baguette slices until golden on both sides. Set aside to cool. Spread a generous dollop of the cheese mixture onto each cooled crostini. Top with chopped pecans, prosciutto, and microgreens. Finish with a drizzle of balsamic glaze and serve.
Notes
Blue Cheese: I love blue cheese, so I used 3 oz of a strong blue cheese. For a milder blue cheese flavor, try using 2 oz of Gorgonzola instead. If blue cheese isn’t your thing, goat cheese
makes a delicious substitute.
Microgreens: I used a spicy microgreen mix containing arugula and mustard greens to balance the sweetness of the fig jam and balsamic drizzle. If you can’t find microgreens, baby arugula
works well, too.
Balsamic Drizzle: I used a store-bought balsamic drizzle, sometimes labeled balsamic glaze. Plain or fig-flavored glaze works best with this recipe.
Baguette: I used twin demi baguettes, which are the perfect size for crostini.Yield: The quantities for the toppings are flexible and can be adjusted to your personal preference. Using the twin demi baguettes as a guide, I got 16 crostini from the amount of cheese spread in this recipe.
Meat-Free Option: Want to make these crostini meat-free? Simply leave off the prosciutto! They’re still delicious without it.
Toasting the Bread: Although toasting the baguette slices in butter is optional, I highly recommend it! The golden, buttery crunch takes this appetizer to the next level and adds an
extra layer of flavor.