Apricot, Prosciutto, Chive & Goat Cheese Croustades

Goat cheese, cream, chives, pepper, prosciutto
Apricot, Prosciutto, Chive & Goat Cheese Croustades (center) pictured with Cucumber-Sprouts Canapés (lower right and left) and Herbed Mini Patty Pan Squash (lower center).
Goat cheese, cream, chives, pepper, and prosciutto combine to create delicious croustades. Pictured with Cucumber-Sprouts Canapés and Herbed Mini Patty Pan Squash.
Apricot, Prosciutto, Chive & Goat Cheese Croustades
 
Serving: Yield: 12
Ingredients
  • 4 ounces goat cheese, softened
  • 3 teaspoons heavy whipping cream
  • ½ teaspoon finely chopped fresh chives
  • ⅛ teaspoon ground black pepper
  • 12 croustade shells, such as Siljans
  • 12 very thin slices prosciutto
  • 1 recipe Apricot Chutney (recipe follows)
  • Garnish: additional fresh chives
Instructions
  1. In a small bowl, combine goat cheese, cream, chives, and pepper, stirring until combined. Transfer goat cheese mixture to a piping bag fitted with a large closed-star tip (Wilton #2D).
  2. Pipe a dollop of goat cheese mixture into bottom of each croustade shell, leaving room for additional ingredients. Place 1 prosciutto slice in each croustade, ruffling to fit. Pipe another dollop of goat cheese mixture onto prosciutto. Top with a small amount of Apricot Chutney.
  3. Garnish with additional chives, if desired.
  4. Serve immediately.

Apricot Chutney
 
Ingredients
  • ¼ cup finely chopped dried apricots
  • 2 tablespoons sherry vinegar
  • 1 tablespoon granulated sugar
Instructions
  1. In a small saucepan, combine apricots, vinegar, and sugar over medium-high heat, and bring to a boil. Reduce heat to a simmer, and cook until apricots are softened and mixture is slightly thickened, 3 to 5 minutes.
  2. Let cool slightly before using, or cover and refrigerate for up to a day.

From TeaTime, July/August 2017

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