Baguette slices are toasted and rubbed with garlic, then drizzled with olive oil. Sprinkle with salt and pepper, then mound on the goat cheese. Cue the prosciutto ribbons. Top with a wild bunch of arugula. The final touches: truffle honey and chili flakes. These toasts are simple in its most delicious form.
Goat Cheese Toasts with Prosciutto, Arugula, and Truffle Honey
Makes 6 Toasts
1 baguette, sliced in half lengthwise, then in thirds
1 clove garlic, sliced in half (optional)
extra virgin olive oil, for drizzling
sea salt and freshly ground black pepper, to taste
4 oz goat cheese
12 slices prosciutto
To serve: arugula, truffle honey, and chili flakes, as desired
Preheat oven to 325 degrees Fahrenheit. Place baguette slices on baking sheet and toast for 3-5 minutes, or until edges are golden. For each slice: rub inside (i.e., do not rub the crust) with garlic halves, if using. Drizzle with olive oil and season with salt and pepper. Spread with about 1.5 tbsp goat cheese. Top with 2 slices of prosciutto and arugula. Drizzle with truffle honey and sprinkle with chili flakes. Serve.