Traveling for work every week, I always look to take advantage of my weekends for cooking. However, on Sunday nights, the Sunday scaries hit and it can be hard to motivate myself. Solution? Easy, tasty, snacky meals! I go to bed early too, so I’m usually looking for something light.
Crostinis and little sandwiches are a great option for these situations. Not to mention, they are one of my favorite party foods. A simple concept, but so many combinations and flavors to be had! When I experiment with these, I like to think of a base spread, protein, and topping. Maybe the rule of threes applies to crosinis as well as comedy!
For this recipe, I went with goat cheese as my base (great for my lactose intolerant people out there!), prosciutto as my protein or main, and roasted tomatoes for the topping. I picked up all the ingredients on a Sunday target run, and decided to try out focaccia as the bread base instead of a traditional baguette.
I used off the vine tomatoes, cut into wedges. Place these on a baking sheet (I like to cover mine in aluminum foil for easy cleanup) and drizzle with olive oil, minced garlic, salt, pepper, and desired herbs. This time around I used oregano, but basil and thyme are also great options. Finally, squeeze some lemon juice over the top. Meanwhile, preheat the oven to 375.
Place tomatoes in the oven and roast for about 25 minutes. When there’s about 15ish minutes left, pop your loaf of bread in the oven too. Bake for 5-7 minutes. Take out your bread and let cool for a few minutes. Then slice away! As mentioned earlier, I used focaccia this time around, but the traditional french baguette is classic. I also like sourdough if I am going for more of a sandwich.
After 25 minutes, take out your tomatoes if they look roasted to your liking. I like them to be soft and a tiny bit crispy on the edges. Roasted tomatoes are SO flavorful. Let these cool while you begin assembly.
Begin by spreading goat cheese onto your bread slices. I tend to go on the lighter side with the cheese, but spread it on as thick as you please. Then, depending on the size of your slices, add enough prosciutto to cover the slice, and a little extra. I love prosciutto, so I used about a full slice on each one. Next, place your roasted tomatoes on top. I cut my wedges pretty small, so I put two on top of each crostini.
And with that, you are ready to dig in! Serve as a starter, party food, or a light dinner for yourself, family, friends, etc. Full recipe below for reference.
Roasted Tomato, Goat Cheese & Prosciutto Crostinis
- 2 tomatoes
- 2 cloves garlic (minced)
- 1 package prosciutto
- 1 loaf bread (french, focaccia, sourdough, etc)
- Olive Oil
- 1/4 Lemon
- Spices of choice (oregano, basil, thyme)
- Preheat oven to 375 degrees. Cut tomatoes into wedges – whatever thickness you prefer. I had about 6-8 wedges per tomato. Lay tomatoes on baking sheet and drizzle olive oil lightly over them. Sprinkle minced garlic, salt, pepper and spices over the tomatoes. Finally, squeeze on the lemon juice. Place baking sheet in oven for 25 minutes.
- After about 15 minutes, place loaf of bread in the oven as well on lower rack on a baking sheet. Bake in oven for 6-8 minutes. Remove and let cool for a few minutes as tomatoes finish roasting.
- Slice bread into crostini sized pieces. While still warm, spread desired amount of goat cheese on the bread. Assemble the rest of the crostini by placing prosciutto and roasted tomatoes on top of the goat cheese.
- Serve as on a platter as a party food or as a snacky meal!