Jean’s Well•Pict Berries Crostini
1 loaf Puglisi, Ciabatta or, Rustic Italian Bread—NOT French or Sourdough
½ cup extra virgin olive oil (such as California Arbequina)
1 large sprig fresh rosemary, diced small
8 oz. fresh goat cheese, room temp (Nicolau Farms out of Ceres is the best! Or Laura Chenel Chevre)
4 oz. cream cheese, room temp
1 small package fresh Well•Pict Strawberries, thinly sliced
1 small package fresh Well•Pict Raspberries
½ tsp. sugar
Prosciutto de Parma, sliced very thin
Local Honey (Orange Blossom or flavored fruity honey is our favorite)
Slice the bread at a slight angle then brush with the olive oil. Grilling is preferred as it adds a nice smoky taste to the bread, but if grilling stay close to the grill, as the bread will burn quickly. Whether grilling or toasting, you only want a touch of crispy – the bread should still be soft in the middle. Let cool completely.
Make Rosemary Goat Cheese
Place goat cheese and cream cheese with diced rosemary in food processor with a drizzle of olive oil to help blend the cheeses. Process until nice and creamy – NOT too runny – just until a creamy spreadable texture.
Take fresh Well•Pict Raspberries and crush them slightly so they become spreadable. Add a pinch of sugar if desired.
Spread rosemary goat cheese over the cooled bread slices- not too generous but not too thin. Using a spoon, spread the raspberries on top, then cover with sliced strawberries. Next, take 1 slice of prosciutto and tear or cut it into smaller bite size pieces and lay on top of strawberries. Finish with the micro arugula and then a drizzle of honey over the top.
Yields: 10-12 large crostini, depending on loaf size.