Bruschetta with Prosciutto, Apple and Aged Goat Cheese

I recently got married at the Goat Lady Dairy – a cute little dairy farm about an hour Southeast of here, in North Carolina. Yes, photos to come, but first! … Goat cheese.

We had a goat-cheese course before dinner, which included their soft aged goat cheese, smoked goat cheese, herbed goat cheese spread, red pepper goat cheese spread and one with honey that people were raving about. Guests enjoyed the cheese tastings with big ripe strawberries and pita chips, and with a glass of our signature cocktail – the Eldermule (citrus-infused vodka, lemon, apple, elderflower liquer and a rosemary sprig from our garden).

When Grant and I came home from our honeymoon, we found the fridge full of leftover wedding cake … and goat cheese!

This recipe is so easy and tastes great with the soft, brie-like aged goat cheese with a thread of ash running through the middle. A new twist on my favorite brie bruschetta.

Bruschetta with Prosciutto, Apple and Aged Goat Cheese

Ingredients:

  • 9-10 pieces of sliced sourdough or French bread
  • 1 garlic clove
  • EVOO
  • Salt and Pepper
  • 9 thin slices of prosciutto di parma (5 oz)
  • 1 small gala (or other) apple, thinly sliced
  • 8 oz soft cheese, such as the Goat Lady Dairy’s (found at Whole Foods), or brie

Preheat broiler. On baking sheet, drizzle bread with EVOO and sprinkle with coarse salt and black pepper. Broil until toasted lightly. Remove from oven and rub the peeled garlic clove over the toasted side, then flip the bread over on the baking sheet so untoasted side is up.

Top toasts evenly with prosciutto, apple and then cheese. Drizzle toasts with a bit more olive oil and another sprinkle of salt and pepper.

Broil until the cheese begins to melt, 3-5 min.

Serve warm or at room temperature.

Durn good, as we say in The South.

Grant has been getting me more into cycling, and on our honeymoon, I bought a fancy pair of biking shorts for the Virginia Creeper Trail. Now I’m bona fide, and invested in doing it more. I whipped these bruschetta up one recent Sunday afternoon when we returned from a long bike ride to Salem Lake. I was tired, sore and covered in dirt, but these tasted oh-so-good with a really cold beer, and a comfy patio chair.

Enjoy, friends! xoxo

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2 responses to “Bruschetta with Prosciutto, Apple and Aged Goat Cheese

  1. What an awesome place to get married. That goats cheese looks so delicious and ridiculously flavoursome…

  2. These do look “Durn” good. The other day I tried to make a pinwheel out of blue cheese and phyllo dough- absolute disaster- will give your version a try instead.

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