Prosciutto, Goat Cheese and Fig Jam Crostini with Balsamic Reduction

Ingredients

• Martin's Dinner Potato Rolls

• 1 Tablespoon Extra Virgin Olive Oil

• 1 Package of Prosciutto, each slice cut into 5 pieces

• 1 Carton of Creamy Goat Cheese

• 1 Jar Fig Jam

• 1 Cup Baby Arugula, washed and dried

• 1/3 Cup Balsamic Vinegar

• Sea Salt

Directions

1. Preheat the oven to 375 degrees.

2. Cut each dinner roll in half. Line two baking sheets with aluminum foil and arrange the roll slices in a single layer on the pans.

3. Brush the top of each slice with extra virgin olive oil and sprinkle a small pinch of sea salt over the slices.

4. Bake in the oven for 10-15 minutes, or until golden brown.

5. Once the slices have cooled, spread a thin layer of goat cheese on each piece, followed by a thin layer of fig jam and topped with a piece of prosciutto.

6. Add 2-3 pieces of baby arugula on top of the prosciutto.

7. In a small saucepan, heat the balsamic vinegar on medium heat until it is reduced by about half. Drizzle a small spoonful over the top of each crostini and serve.

https://potatorolls.com/recipes/prosciutto-goat-cheese-fig-jam-crostini-balsamic-reduction/