Fig, Goat Cheese, And Prosciutto Crostini

• 1 loaf fresh baguette (cut into 12 slices)
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 4 ounces goat cheese, plain, at room temperature
• 12 tablespoons Bonne Maman Fig Preserves
• 12 slices of prosciutto
• Fresh arugula

1. Preheat oven to 375u0b0F.
2. Slice 12 1/2-inch slices of bread from the baguette. Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt if desired on each slice.
3. Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly.
4. Spread goat cheese on each crostini. Spread about a tablespoon of Bonne Maman Fig Preserves on top of the goat cheese.
5. Fold the slices of prosciutto neatly and place on top of each crostini.
6. Lay fresh arugula leaves on top of each crostini to taste.

fresh baguette, olive oil, salt, goat cheese, preserves, fresh arugula

Taken from www.epicurious.com/recipes/food/views/fig-goat-cheese-and-prosciutto-crostini (may not work)