- 2 oz. prosciutto di parma
- 2 t. olive oil
- 1 c. diced bosc pear (roughly 1 large pear, peeled and cored)
- 1 T. minced shallot
- 2 T. water
- 2 T. diced dried apricots
- 1 T. honey
- 1 T. whole-grain mustard
- 2 t. champagne vinegar
- 1/2 t. kosher salt
- 1/2 t. ground black pepper
- 6 oz. goat cheese
- 1 T. heavy cream
- 2 ea. Avocados From Mexico, halved, pitted, and skin removed
- 1 ea. baguette, cut into 12-15 pieces, lightly toasted
- Preheat oven to 350°F. Place prosciutto on a parchment lined baking sheet and cook for 10 minutes until crisp. Remove from oven and set aside to cool. When cool enough to handle, break into 12 to 15 pieces.
- In a small sauce pan, heat olive oil over medium heat. Add pear and shallot and cook, stirring occasionally, until shallot is translucent, about 3 to 4 minutes.
- water, apricots, honey, and whole-grain mustard and stir to combine. Reduce heat to low, and simmer 10 to 12 minutes, stirring occasionally, until water is absorbed, and fruit is softened. Remove from heat and stir in champagne vinegar, salt, and pepper. Set aside to cool.
- Place goat cheese and cream in a medium bowl. Using a hand mixer, whip the goat cheese and cream until smooth and spreadable.
- When chutney is cool, mash the avocados in a medium bowl until chunky-smooth. Fold in the pear chutney until well combined.
- Assemble the crostini: on each slice of toasted baguette, spread whipped goat cheese, top with a heaping dollop of pear chutney guacamole, and divide crispy prosciutto pieces over the top of all crostini. Serve immediately.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!