Can you believe it's holiday season already?! For the next few weeks leading up to Thanksgiving, we are going to highlight a few recipes and ingredients that will help you create a delicious feast for Thanksgiving day or any of the upcoming winter holidays!
Today we bring you an easy appetizer that takes no time or skill to whip up- so while you are struggling not to burn the stuffing or dry out the turkey, you can easily set this up or delegate it to someone who might not be so proficient in the kitchen. It's a great appetizer for the holidays for many reasons - it can easily be picked up and popped in your mouth, it has the rich, deep flavors the late fall/early winter calls for, and while it's filling enough to balance the pre-dinner cocktails, it won't leave your guests stuffed before the meal is even served.
A few years ago, I fell in love with a bruschetta from a local Italian restaurant near me, Enoteca on Court. The topping is a mixture of Mascarpone and Gorgonzola drizzled with honey. I decided to take their bruschetta and add some holiday flare to it with fig jam and prosciutto and the results were delicious. In fact, while making them at the studio, I ended up eating half of them before they were even plated.
Set them out before a holiday dinner or as heavy snacks at a cocktail party and they are sure to be a crowd pleaser. Now all I want to do is put on a cocktail dress and kick this holiday season off!
Gorgonzola and Mascarpone, Fig Jam & Prosciutto Crostini
- 1 baguette, sliced 1/4 inch thick
- Olive Oil
- 1/4 cup Gorgonzola Cheese
- 1/2 cup Mascarpone Cheese
- Fig Jam
- Prosciutto slices
1. Preheat oven to 350 degrees. Arrange baguette slices on baking sheet, drizzle or brush both sides of bread with olive oil and bake until golden (15-20 min). I sometimes put the broiler on to speed up the process, but if you do this, watch them very carefully so they don't burn! Let cool.
2. With a fork or spoon, mix together the gorgonzola cheese and mascarpone in a bowl, until smooth.
3. Top each crostini with cheese mixture, a drizzle of honey, a dollop of fig jam and a prosciutto slice. (Yes, that's a baby spoon in the fig jam - it was the perfect size for dolloping!)
Serve along with wine and good music.