Contributor Terry Milk is an accomplished cook and hostess. She and her daughters love to cook and entertain together. She whipped this up with her daughter, Kathleen who made the tomato salad. This easy appetizer is perfect for the holidays when you are short of time, but want something elegant, but easy. Terry uses her own homemade hot habanero pepper jelly. If prefer you prefer things milder, use a sweet red pepper jelly instead – it will be just as tasty. Terry makes that too!
1 fresh sliced baguette
4 ounces or 110 grams ( ½ pkg.) of soft goat cheese to spread on the baguette
½ cup of hot pepper jelly — any kind
½ pound or 250 grams of good-quality thinly-sliced prosciutto
1cup yellow cherry tomatoes, washed and sliced
2 cup of red cherry tomatoes, washed and sliced
Lightly salt the tomatoes
1/3 cup of good balsamic vinegar mixed with
2/3 cups good olive oil
Dress the tomatoes lightly and reserve the extra dressing for salads
Sprinkle with fresh chiffonaded (shredded) of basil
Spread the baguette slices with the cheese and mound one or two slices of prosciutto on top. Drizzle hot pepper jelly on top. Dress the platter with the tomato salad. This is perfect with drinks or as light first course.