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Open-Faced Goat Cheese and and Prosciutto on Ciabatta with Pistachios

by:
July  5, 2010
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Open-Faced Goat Cheese and and Prosciutto on Ciabatta with Pistachios
  • Serves 24-28 appetizers
Author Notes

I have created mini-sandwiches before and for a brunch one day I started creating different variations of this recipe. I like the flavors of fresh apricot, basil and goat cheese. I especially like the addition of pistachios. —amrecipes

What You'll Need
Ingredients
  • 1 cup apple juice or cider
  • 1/2 cup apricot preserves
  • 1/2 cup aged balsamic vinegar
  • 2 ciabatta baguettes or country-style bread, sliced
  • 1 pound goat cheese or brie cheese
  • 1 pound prosciutto, thinly sliced
  • 2 cups Arugula, washed
  • 1/4 cup chopped fresh basil
  • 1/2 cup unsalted, chopped pistachios
Directions
  1. In a medium saucepan, pour in juice, preserves and vinegar and bring to a boil. Lower the heat and cook until thick, 6 to 7 minutes; stirring often. Turn off heat.
  2. Lay bread slices on serving tray(s). Spread or cover each piece with cheese. Lay thin slice of prosciutto and arrange arugula on top. Sprinkle basil and about ½ teaspoon pistachio pieces. When time to serve, drizzle warm balsamic and apricot glaze over top.
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