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  • Writer's pictureMartin's Famous Potato Rolls & Bread

Prosciutto, Goat Cheese and Fig Jam Crostini with Balsamic Reduction

Hamburger Stuffing


  • Martin's Dinner Potato Rolls

  • 1 Tablespoon Extra Virgin Olive Oil

  • 1 Package of Prosciutto, each slice cut into 5 pieces

  • 1 Carton of Creamy Goat Cheese

  • 1 Jar Fig Jam

  • 1 Cup Baby Arugula, washed and dried

  • 1/3 Cup Balsamic Vinegar

  • Sea Salt


  1. Preheat the oven to 375 degrees.

  2. Cut each dinner roll in half. Line two baking sheets with aluminum foil and arrange the roll slices in a single layer on the pans.

  3. Brush the top of each slice with extra virgin olive oil and sprinkle a small pinch of sea salt over the slices.

  4. Bake in the oven for 10-15 minutes, or until golden brown.

  5. Once the slices have cooled, spread a thin layer of goat cheese on each piece, followed by a thin layer of fig jam and topped with a piece of prosciutto.

  6. Add 2-3 pieces of baby arugula on top of the prosciutto.

  7. In a small saucepan, heat the balsamic vinegar on medium heat until it is reduced by about half. Drizzle a small spoonful over the top of each crostini and serve.


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