Who doesn’t need some quick appetizers in their repertoire? These prosciutto crostini generously slathered with goat cheese and topped with caramelized onions & spinach are quick and easy, but elegant and impressive for any occasion.
Goat cheese and prosciutto is one of my favorite flavor combinations. The tart creaminess of the goat cheese and the salty prosciutto is wonderfully satisfying. And the caramelized onions add sweetness to offset it in the best way. Then the lightly toasted bread and cheese contrasts with the cool prosciutto and spinach for the best combination of flavors and textures.
Caramelized onions are wonderful to add depth of flavor to many dishes and I love to add them wherever I can. When you are caramelizing onions, cook over medium to low heat and stir regularly rather than trying to rush it over high heat to achieve the perfect caramelized onion.
Baby spinach is best for this recipe. The leaves are far more tender than the adult spinach, which makes it more pleasant to eat raw. Adult (or large spinach) leaves will work, but I recommend choosing the smallest leaves for the best texture and flavor.
If you are not a fan of spinach, arugula is great in combination with prosciutto and goat cheese and a nice alternative. I’ve used prosciutto and arugula a couple of times in other recipes: in pizza or salad. It has a nice subtle spice to it to celebrate winter. Or in summer I would suggest the addition of some finely sliced basil as your complimentary green.
Crostinis are a great way to use day-old bread. Because you are adding soft cheese on top and then toasting them, the moisture soaks into the bread, refreshing it. But don’t worry – fresh bread is even more amazing. Be sure to choose a nice crusty loaf for best effect.
Crostini make great appetizers because they are so straightforward to make, very adaptable, and easily portable. Essentially they are small and elegant open sandwiches. Perfect for party finger food – and are also very satisfying on so many other occasions.
Some of my other favorites for filling finger foods that you can eat any time are asparagus tart with goat cheese, avocado chicken on pineapple, shrimp stuffed potatoes, or cranberry chicken salad on apple slices. Not quite a finger food, but definitely belonging on this list of versatile foods is Lomi Lomi salmon in avocados. I would eat any of these – and sometimes have – at any time of the day.
Make it a Party
A full meal of finger foods and appetizers is a great way to do a casual party. This style of party is great because you don’t have to have multiple warm dishes ready in the right order. You can prepare everything ahead of time and enjoy the party with everyone else. Choosing some of these more filling options means you don’t have to make as many things to have everyone feeling satisfied. It is also a perfect way to accommodate a lot of different dietary restrictions.
But really, you can eat these prosciutto crostini at any time. Lunch, light summer supper, or afternoon snack. The first time I made them was for a quick savory breakfast! One of my favorites, right up there with prosciutto and spinach omelet muffins.
Prosciutto Crostini with Goat Cheese
- 2 tablespoons balsamic vinegar
- ½ tablespoon honey
- 5 tablespoons olive oil , divided
- salt and pepper , to taste
- 1 red onion , chopped
- 2 cloves garlic , chopped
- a handful spinach leaves , sliced into ½-inch ribbons
- 8 thick slices ciabatta or other Italian bread
- 5 oz. (140g) soft goat cheese
- 4 oz. (113g) Prosciutto , thinly sliced
- Preheat oven to 350 degrees F.
- In a small bowl, combine the vinegar, honey and 3 tablespoons of olive oil. Season with salt and pepper.
- In a small pan, heat 2 tablespoons of olive oil over medium heat and add the garlic and red onion. Cook until tender and slightly translucent. Add the balsamic sauce to the onions, mix well and cook over high heat for a minute or two. Remove from heat.
- In a small bowl, combine the caramelized onions and sliced spinach leaves and set aside.
- Spread goat cheese on each slice of bread. Place on a baking sheet and bake for 3-5 minutes, or until cheese softens.
- Remove from the oven. Top with prosciutto, the mixture of caramelized onions and spinach, and sprinkle with fresh thyme leaves. Serve and enjoy!
Consuelo @ Honey & FigsJanuary 16, 2014 at 9:41 pm
Yay for prosciutto and goat cheese! This looks like an appetizer I’d truly love! x
JovitaJanuary 17, 2014 at 5:06 pm
Prosciutto and goat cheese is the perfect combination. You should try these – I just know you’ll love ‘em!
Anna @ The TableJanuary 17, 2014 at 3:43 pm
I love prosciutto and goat cheese together and the crostini look so simple and elegant. I can’t wait to give this recipe a try!
JovitaJanuary 17, 2014 at 5:08 pm
Thank you Anna! I hope you try it. When you do, let me know how you like it. 😉
YeadJanuary 17, 2014 at 6:11 pm
I actually love this goat cheese. Great idea. And looking also so YUM…
JovitaJanuary 17, 2014 at 6:19 pm
They are not only delicious looking but fantastic tasting as well. Just try them 😉
Shells @ Bacon Egg & CheesecakeJanuary 17, 2014 at 8:18 pm
Saw this on foodgawker, looks absolutely amazing 😀
JovitaJanuary 18, 2014 at 7:30 am
Thank you Shells! 😉
pattiFebruary 11, 2014 at 2:23 pm
I made these last week for lunch only used a bacon marmalade as I had no onions or balsamic on hand. It worked in a pinch to get that sweet , pickley, jammy addition to balance the salty prosciutto and tangy goat cheese. Delicious but going to make the onion mixture as per recipe in a few weeks for a dinner party app.! Thanks for inspiration! 🙂
JovitaFebruary 11, 2014 at 2:54 pm
I’m so happy you were inspired by this! I hope you will love my version too. Have a great dinner party! 😉
JennaApril 10, 2014 at 11:40 pm
I love goat cheese! I love prosciutto! And I love bread! Found this on Pinterest. Drool worthy for sure! I’m going to give this a try this weekend. Can’t wait.
JovitaApril 11, 2014 at 5:40 am
Thanks for stopping by, Jenna! When you do, let me know how you enjoy them. 😉
RyanJune 7, 2014 at 6:36 pm
I am eating these delicious crostinis as I write. I made them just like your recipe and WOW, this is going to be my new go-to snack, breakfast, lunch, you get the idea. Good job and thanks for the recipe!
JovitaJune 8, 2014 at 1:32 pm
Thank you so much for taking the time to report back to me about them, Ryan! I’m very happy you gave these crostinis a try. Your comment made my day. 🙂 Let me know any recipes you try next!
CatherineMarch 26, 2021 at 10:12 am
Can you sauté onions with balsamic sauce and add to spinach ahead of time? Trying to reduce work while entertaining
JovitaMarch 26, 2021 at 12:33 pm
I don’t see why not 🙂
Julie RobertMay 3, 2021 at 12:42 am
I did this today. I made everything ahead of time. I cut bread last minute, topped with goat cheese, warmed in oven, then added pre-made onion/garlic/balsamic mix to then top with prosciutto. Always a hit!
JovitaJuly 7, 2021 at 9:49 pm
I am so glad you enjoy this recipe, Julie! 🙂
Candis P ParkerJanuary 1, 2022 at 1:43 pm
This was fabulous. Looks beautiful and taste amazing
JovitaJanuary 11, 2022 at 11:45 am
Thank you for the kind comment, Candis!