Lee and Lorraine’s Thanksgiving Crostini

Lee and I love a good turkey dinner. We always make a few of our family favorites, Mom’s Italian Sausage Stuffing, Lee’s Favorite Wild Rice with Dried Fruit and Nuts, and from my grandmother’s recipe box; Mrs. Bailey’s Chicken Soup. Over the years we have added many new favorites to our family table. This year we are keeping it simple and starting dinner with a crostini topped with goat cheese, prosciutto, and fig jam. Easy and delicious.

1 fresh baguette
1/8 cup olive oil
Sea salt
4 oz. Goat Cheese Plain at room temperature
6 TBSP Fig Jam
3 slices prosciutto, each cut in half
6 fresh basil leaves
Preheat oven to 375 F degrees.

Slice 6 one half inch pieces from the baguette on the diagonal. Place on a baking sheet and brush generously with olive oil. Sprinkle a little salt on each slice. Bake about 10 minutes, or until crisp but not too golden. Cool bread. Spread some goat cheese on each crostini. Spread about 1 TBSP of fig jam on top of goat cheese. Fold a half slice of prosciutto and place on top of each crostini. Lay a fresh basil leaf on each and serve.