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
- 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
- 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).
- 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.
- Garnish with additional chives, if desired.
- Serve immediately.
- ¼ cup finely chopped dried apricots
- 2 tablespoons sherry vinegar
- 1 tablespoon granulated sugar
- 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.
- Let cool slightly before using, or cover and refrigerate for up to a day.
From TeaTime, July/August 2017
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