Cranberry Goat Cheese, Crispy Prosciutto and Dark Chocolate Crostini
Prep Time
Cooking Mode
6 slices Panache Prosciutto
½ bar Compliments 72% Swiss Dark Chocolate Bar
1 box 24 Panache Artisan Fig and Thyme Crisps
1 log Compliments Cranberry Goats Cheese Log
2 tbsp Picked Fresh Thyme Leaves
1 tbsp Orange Zest
6 slices Panache Prosciutto
½ bar Compliments 72% Swiss Dark Chocolate Bar
1 box 24 Panache Artisan Fig and Thyme Crisps
1 log Compliments Cranberry Goats Cheese Log
2 tbsp Picked Fresh Thyme Leaves
1 tbsp Orange Zest
Directions
1Pre-heat oven to 400˚F (205˚C) and line a baking tray with parchment paper. Arrange the prosciutto slices on the prepared tray and bake for 10 mins, until golden and crisp. Remove tray from oven and let crisped prosciutto cool to room temperature.
2Break the Compliments 72% Swiss Dark Chocolate into pieces and melt in a bowl set over a small pot of gently simmering water, stirring occasionally. Remove from the heat and set aside to keep warm/fluid.
3Slice the Compliments Cranberry Goats Cheese log into 24 even pieces approx. 12g each. Set a slice of the goat’s cheese on each of the Panache Artisan Crisps.
4Drizzle a generous 1/4 tsp (1 ml) of the melted Compliments 72% Swiss Dark Chocolate over the goat’s cheese.
5Coarsely crumble the crisp baked slices of Panache Prosciutto, sprinkling it over the goat’s cheese, so it adheres to the melted chocolate.
6Garnish each hors d’oeuvre with some of the fresh thyme leaves and orange zest. Serve.
Tips
1
The crisped Panache Prosciutto slices can be done in advance and stored at room temperature in an airtight container until ready to use. Crumble over your favourite salads, pastas, potato dishes etc. for added flavour and texture.
Disclaimer
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Personal Note
Personal Note
