Date, Prosciutto, and Goat Cheese Crostini

After making my honey goat cheese dates and beet ravioli, I realized that I had a ton of dates and goat cheese leftover. I often put dinner leftovers in a sandwich or wrap, so that’s when the idea of a crostini came to me. This goat cheese crostini will pair perfectly with the stuffed dates and can be served with a cheese platter. It’s a quick appetizer that can be thrown together minutes before guests arrive!

Date, Prosciutto, and Goat Cheese Crostini

The crostini is made with thinly sliced baguette topped with goat cheese, chopped dates, arugula, and prosciutto. It’s rich and delicious.

Date, Prosciutto, and Goat Cheese Crostini

As you will notice in the recipe, I have listed two optional ingredients: milk and cream. If you want the goat cheese to be in a spreadable consistency, add a little of the milk or cream to the softened goat cheese.

I think a lot depends on the type of goat cheese you use. Mine was quite spreadable when softened, so I decided to use it as is.

Date, Prosciutto, and Goat Cheese Crostini

I’m still not a big fan of eating dried dates by themselves, but they were a great addition to this goat cheese crostini. They are quite sweet, so they pair well with the distinctive taste of goat cheese. In contrast, the arugula adds a slight peppery flavor as well.

I’m drooling just writing about these.

Date, Prosciutto, and Goat Cheese Crostini

These are quick and easy to make, but still look impressive. I loved these so much that I promised myself that I would make crostini more often.

I’m sure I’ll be serving these during every holiday and party for the next year.

Date, Prosciutto, and Goat Cheese Crostini
Prep time
Cook time
Total time
Yield: 12 crostini
  • 12 thin slices of baguette
  • 3 oz. prosciutto, thinly sliced
  • 4 oz. goat cheese, softened
  • 3 tbsp. milk or cream (optional)
  • 12 medjool dried dates, pitted and chopped
  • ⅓ cup arugula
  • salt and pepper, to taste
  1. Using an indoor grill set to medium-high heat, toast the slices of baguette. Alternatively, you may toast the slices of baguette in a preheated 350 degree Fahrenheit oven for 10 to 15 minutes.
  2. While the baguette slices are toasting, prepare the goat cheese. In a small bowl, mix together the goat cheese with the milk or cream until the desired consistency is achieved (however, the milk may also be omitted completely). The goat cheese should be easily spreadable, but not too thin. Season with a little salt and pepper, to taste.
  3. Top the baguette slices with a little goat cheese, followed by a chopped date, arugula, and a thin slice of prosciutto.


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