Culture & Cuisine: Duck & Goat Cheese Crostini with Balsamic Glaze

One of my favorite things to eat for lunch is Crostini. Crostini means “little toast” in Italian and it is essentially a small, open faced sandwich on a piece of toast. Crostini is traditionally made from Ciabatta bread, but in France we make it with a baguette. The options are endless when it comes to what you can do with crostini, but this is one of my favorite combinations. I discovered it while out eating lunch in Paris several years back and recently made it once more.

Duck & Goat Cheese Crostini Ingredients

Magret du Canard or Duck Prosciutto (this can be hard to find in the US so feel free to use any prosciutto as a replacement)
5 – 8 oz of Goat Cheese
Baguette sliced

Balsamic Glaze:
2 Cups Balsamic Vinegar
2 tsp Honey
Pepper to taste

Duck & Goat Cheese Crostini Recipe | Eurolinguiste

Duck & Goat Cheese Crostini Recipe

Preheat oven to 400 degrees Fahrenheit. Pour balsamic vinegar into a small pot or pan and let simmer until reduced by half. Once reduced, add in honey and pepper to taste and remove from stove to cool.

Lightly coat each baguette slice in butter and layout on either a tray or rack and cook in oven until lightly browned.

Slice goat cheese into thin sections. Once baguette is done cooking, remove from oven and place one slice of goat cheese onto each slice of bread while the bread is still hot. Add a slice of magret du canard to each as well (or half a slice of magret du canard). Add arugula. Drizzle with balsamic glaze.

Best served warm but it can be served at room temperature.

Alternate Options and Tips

  • I also heated the meat by adding a little oil to the pan and searing the slices before putting them on the toast. I then put the meat directly on the bread so that the bread soaked up some of the juice and then placed the cheese on the meat so that it melted a bit into it.
  • Slices of pear are a delicious addition to this crostini.
  • You can also use French bread and cut it into thin slices lengthwise to create a longer and wider base for your crostini. That way you can eat it as an open-faced sandwich.
  • Brush your bread with herbs after you butter them to add a little extra flavor.
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