- 1 fresh baguette (cut into 12 slices)
- ¼ cup olive oil
- ¼ tsp salt
- 4 oz. goat cheese, plain, at room temperature
- 12 tbsp Bonne Maman Fig Preserves
- 12 slices of prosciutto
- Fresh arugula
Preheat oven to 375°F.
Slice 12 ½-inch slices of bread from the baguette. Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt if desired on each slice.
Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly.
Spread goat cheese on each crostini then spread about a tablespoon of Bonne Maman Fig Preserves on top of the goat cheese.
Fold the slices of prosciutto neatly and place on top of each crostini and lay fresh arugula leaves on top of each crostini to taste. Serve.