Try Curtis Stone's easy recipe for festive and colourful crostini's topped with prosciutto, dried cherries and goat cheese.


  • 1 baguette, cut into thin crostinis about 3 inches long

  • Olive oil

  • Salt and pepper

  • 1 clove garlic

  • ½ cup dried cherries

  • 1 cup champagne or white wine

  • ¼ pound goat cheese

  • ¼ pound thinly sliced prosciutto, torn into 2 inch pieces

  • ½ cup baby wild arugula


  • 1.

    Preheat oven to 400F.

  • 2.

    Lightly brush crostini with olive oil and season lightly with salt and pepper.

  • 3.

    Arrange on a baking sheet and bake for 4 to 6 minutes or until light golden brown and crispy.

  • 4.

    Remove from oven and rub each crostini with garlic clove, and cool uncovered at room temp.

  • 5.

    In a small sauce pan bring cherries and champagne up to the boil over high heat.

  • 6.

    Transfer to a separate bowl and let cool at room temp.

  • 7.

    To serve: sprinkle each crostini with a little goat cheese, prosciutto, and torn cherries.

  • 8.

    Bake for 2 minutes just to warm through.

  • 9.

    Remove from oven and garnish with arugula and a light drizzle of olive oil.

  • 10.

    Serve immediately.

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