The month of January is both a time of sadness and rejoice for college foodies throughout the nation as we return to school after the holidays. While incredibly eager to get back to our friends, we leave the beautifully stocked refrigerators of our cozy homes and return to the barren cabinets we left behind for the holidays.

Fear not, foodies of America! We’re here to save you with crostini: small pieces of toasted or fried bread served with a topping. Crostini is the most versatile of appetizers. While the toasted bread stays the same, there are endless combinations of toppings that will keep your mind racing to create the perfect crostini.

To cure your back-to-school, post-syllabus week blues, try out this simple (yet delicious and flavorful) crostini recipe.

Prosciutto, Basil, Goat Cheese, and Balsamic Glaze Crostini

  • Prep Time:20 minutes
  • Cook Time:10 minutes
  • Total Time:30 minutes
  • Servings:12 servings
  • Easy

    Ingredients

  • 1 fresh baguette
  • 1/4 cup olive oil
  • 24 fresh basil leaves
  • 1/4 cup balsamic glaze
  • 4 oz goat cheese
  • Slices of Prosciutto
  • Ground pepper
  • Sea salt

Step 1

Preheat oven to 400°F.

Step 2

Slice the baguette into 1/2 inch thick pieces.

#SpoonTip: Slice at an angle.

Photo by Carlile Willett
Photo by Carlile Willett

Step 3

Brush each piece of bread with olive oil.

Photo by Carlile Willett
Photo by Carlile Willett

Step 4

Bake for 8-9 minutes, or until the bread is slightly crisp (like toast).

Step 5

Let bread cool completely. Viola! Crostini!

Photo by Carlile Willett
Photo by Carlile Willett

Step 6

Spread about 1 tablespoon of goat cheese onto the crostini.

Photo by Carlile Willett
Photo by Carlile Willett

Step 7

Roll together 1/2 slice prosciutto with 1 basil leaf, and place it on top of the goat cheese.

#SpoonTip: It works best to put the prosciutto on top of the basil leaf. 

Photo by Carlile Willett
Photo by Carlile Willett

Step 8

Add salt and pepper to taste.

Photo by Carlile Willett
Photo by Carlile Willett

Step 9

Drizzle balsamic glaze onto crostini.

Photo by Carlile Willett
Photo by Carlile Willett