Ingredients

The following ingredients have 32 Servings
  • 1 baguette, sliced on the bias into 1/4-inch thick slices
  • 2 tablespoons olive oil
  • 1-2 cloves garlic, root ends trimmed off
  • 1 (3 ounce) package prosciutto
  • 1 (4 ounce) wheel brie cheese (I used a goat milk variety), at room temperature, sliced about 1/4-inch thick
  • 10-12 dried apricots, sliced into thirds
  • 1/4 cup sliced almonds
  • 1/3 cup baby arugula
  • 2-4 tablespoons good quality extra-virgin olive oil, for drizzling

Instruction

  • Preheat broiler to high.
  • Place baguette slices on a baking sheet and drizzle lightly with olive oil, flipping slices and rubbing them around a bit to get oil on both sides. Broil until golden brown, about 3-5 minutes, then flip and broil for another minute or 2, until golden brown. You may need to do this in 2 batches if using the full baguette.
  • While the bread is still warm, rub the cut side of a garlic clove all over one side of each piece of baguette.
  • Transfer toasted baguette slices to a serving platter. Tear prosciutto into smaller pieces and divide evenly between the pieces of bread. Top each with a slice of brie, a few slices of apricot, a sprinkle of sliced almonds, and a couple of arugula leaves. Drizzle crostini with extra-virgin olive oil and serve.