Balsamic Apricot, Goat Cheese and Prosciutto Crostini

I hosted a small dinner party for Valentine's Day on Saturday night. One of the guests was my friend /running buddy/ co-worker Lou, who loves food as much as I do! He asked me what to bring, and I told him an appetizer would be great. He told me the story of how he came up with this combo, but like many of my ideas, it was random and long, so I'll save you the story :)

These were delicious, the apricots had amazing flavor, and the balance of spicy with sweet, creamy and salty was spot on!

Balsamic Apricot, Goat Cheese and Prosciutto Crostini

1 baguette, sliced

1/2 lb. prosciutto

4 oz. herbed goat cheese

1/2 lb. (about 30) apricots

1/4 tsp. crushed red pepper flakes

1/2 c. brown sugar

1/2 tsp. salt

2 garlic cloves, minced

4 tbsp. butter

1/4 c. rum

Aged balsamic vinegar

Heat an oven to 400 degrees.

Slice baguette, brush with EVOO, toast bread for 5-8 minutes, until crisp.

Set aside.

Heat a skillet over low, add crushed red pepper, brown sugar, salt, garlic and butter.

Stir to combine and bring to a bubble, when the sugar has melted into the butter, add the apricots and stir, cook until apricots are soft and plumped.

Add rum, continue to cook and stir until liquid is reduced and a thick syrup has formed.

Plate crostini, top with prosciutto, goat cheese, and an apricot.

Drizzle with an aged balsamic vinegar.