Blackberry & Goat Cheese Crostini

Lorin | January 22, 2016

No matter what time of year, there are always dinner parties, friend gatherings, or sometimes just a party for one. Most people bring cheese, charcuterie platters, or some type of calorie filled casserole.  Not that they aren’t delicious, but let’s bring something to the table that is unexpected! Fruit crostini? Duh! Before you think it sounds a little off, let me walk you through this delicious bite.  A toasted baguette with olive oil and a crunch of salt, topped with goat cheese mixed with fresh lemon zest, chopped blackberries, and honey, and then topped with fresh sliced prosciutto and crisp arugula.  Now that is a party bite people will pay attention to.  You can make it as an appetizer, an after school snack, or of course as a party go-to.  




Yields 9 crostinis

½ French baguette (approx. 10 inches long)

2 T extra virgin olive oil

2 oz goat cheese

6 blackberries, sliced thin + more to garnish

Zest of half a lemon

Juice of ¼ of a lemon

1 T honey

½ tsp Kosher Salt + a pinch

1/8 tsp fresh cracked pepper (approx. 15 grinds)

1 cup arugula

½ cup toasted almonds, chopped

3 large slices of prosciutto



Preheat cast iron pan or grill. Slice baguette into 9, 1 inch slices. Drizzle with extra virgin olive oil (approx. 2 T). Place face down onto pan/grill and allow to char, flip and repeat on other side, sprinkle with a pinch of kosher salt. Set baguettes aside. In small bowl, fold together goat cheese, lemon juice, lemon zest, honey, salt, pepper, and fold in blackberries last (so will stay chunky). Spread approx. 1 T blackberry goat cheese mixture onto each baguette slice. Top with chopped toasted almonds and 3-4 pieces of arugula. Slice prosciutto into thirds, giving you 9 little slices. Roll smaller slices and place on top of crostini.




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After years in the restaurant industry, Lorin began her blog A Modern Muse as a platform to share how she lives a well-balanced life, sharing recipes, photos, and how she stays healthy while still finding time to indulge.

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