Apple, Goat Cheese & Prosciutto Bruschetta
Because Fuji apples store so well, this Italian-style appetizer is a year round favorite.
8 slices firm, crusty bread, about 3x4 inches each
8 thin slices prosciutto, (about 1/4 lb.)
1 Fuji apple, cored and very thinly sliced
1/4 cup goat cheese, softened at room temperature
3/4 teaspoon minced fresh thyme leaves, or 1/4 teaspoon
1/4 teaspoon ground black pepper
Preheat broiler. Combine cheese, thyme and black pepper; set aside. Place bread on baking sheet; broil, about 6 inches from heat, until lightly toasted. Loosely pleat prosciutto onto bread. Cut each piece of bread in half and arrange apple slices, then cheese mixture, over prosciutto.
Place bruschetta on baking sheet. Broil until cheese softens slightly. Serve as a first course or pass as an hors d'oeuvre.
Nutrition information per 3/4
Protein: 6g; Fat: 3g; Carbohydrate: 19g; Fiber: 1g; Sodium: 371mg; Cholesterol: 11mg; Calories: 132.
Copyright © 2001 Washington Apple Commission. All rights reserved.
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