Prosciutto Crostini with Dried Cherries


For the Crostini:

1 baguette

Olive oil

Salt & pepper

1 clove of garlic, peeled

For the Topping:

1 cup champagne or dry white wine

1/2 cup Mariani Dried Cherries

4 oz goat cheese

4 oz thinly sliced prosciutto

Extra-virgin olive oil



To prepare the crostini:

  1. Preheat the oven to 400 degrees F.
  2. Using a serrated knife, thinly cut the baguette on a very sharp diagonal into 3-inch-long slices. Brush the baguette slices with olive oil and season lightly with salt and pepper. Arrange the baguette slices on a baking sheet and bake for 4 to 6 minutes, or until light golden brown and crisp.
  3. While the crostini are hot, rub the garlic clove over each. Set the crostini aside to cool completely.

Meanwhile, to prepare the cherry mixture:

  1. In a small saucepan, combine the champagne and cherries and bring to a boil over high heat. Transfer the mixture to a bowl and set aside to cool completely, tossing occasionally.


  1. Sprinkle the goat cheese over the crostini and top with cherries. Tear the prosciutto slices into 2-inch pieces and arrange them over the crostini. Bake for about 2 minutes, or until warm.
  2. Lightly drizzle olive oil over the crostini and sprinkle with pepper. Serve immediately.

Recipe from Chef Curtis Stone