small baguette, sliced into as many 1/4" thick pieces as you'd like to snack on
Basil pesto (see recipe if you want to make your own)
Strawberry jam (see recipe if you want to make your own)
Soft goat cheese
Parmesan cheese flakes
Cracked black pepper
In This Recipe
Note: Other than the baguette, none of the ingredients have any measures, because it really depends on how many crostini you'd like to prepare.
Bake the baguette at 350 F for 5-6 minutes. Layer the toppings on the baguette pieces in the following order: pesto, goat cheese, strawberry jam, prosciutto, parmesan flakes, and cracked black pepper.
If you want to make your own basil or green pesto:
Blend together to a thick, slightly chunky, spreadable consistency 1 large bunch of basil, 2 tbsp parsley, 1 tsp finely chopped garlic, 3/4 tsp grated parmesan cheese, 1 tbsp pine nuts, 4 tbsp olive oil, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp granulated sugar, 2 1/2 tsp lime juice, and 1 - 2 tbsp water (optional - this is only to help smoothly blend everything incase of any rogue greens stuck to blender walls).
If you want a thinner pesto, add more water to the mix and blend well till you reach the desired consistency; this will result in a smoother, creamier pesto. If you end up adding too much water and want to thicken the pesto slightly, add equal parts parmesan cheese and pine nuts, and blend well.
If you want to make your own strawberry jam:
Wash 2 cups strawberries, then de-stem and quarter them. Transfer to a medium-depth cook pot. Add 1/4 cup sugar and turn heat to medium-low. Bring the mixture to a boil, and then add 1 tbsp lemon juice. Keep the mixture at a steady low-heat boil for about 8 to 10 minutes. Stir the jam frequently, and drag the ladle over the bottom of the pot to make sure it isn't scorching. Keep stirring on low boil till the jam comes together and can be almost “folded” over on itself. To confirm jelling, dip a metal spoon into the mixture; when a few drops come together and roll off as a clump, or "sheet" off the spoon, the jam is done. Refrigerate for up to 3 weeks.