Want to impress your pals at your next potluck? Try Rebecca Scritchfield’s recipe for kiwi-prosciutto crostini, a simple appetizer that’s as pretty as it is healthy– not to mention delicious. Bright green kiwi fruit has “more vitamin C than an orange and as much potassium as a banana,” Scritchfield states.
“They’re also a terrific source of micronutrients such as vitamin C and anti-oxidants, and they’re high in fiber.”
Kiwis are in season this month, and Scritchfield takes advantage of their tangy taste by pairing the fruit with cool goat cheese and thin slices of prosciutto. The dish packs a sweet-salty punch and is a great way to sneak in a serving of fruit, which Scritchfield states almost 70 percent of Americans do not eat enough of.
Yield: 16 servings
Per-serving nutrition: 100 calories, 4.5 grams fat, 2 grams saturated fat, 230 milligrams salt, 11 grams carbohydrates, 5 grams protein.
16 slices toasted crostini *(we’ll tell you how to prepare these)
1 bundle (4 ounces) garlic-and-herb goat cheese.
3 ounces thinly sliced prosciutto (8 slices), halve.
1) Spread crostini pieces with goat cheese.
2) Peel and slice each kiwi lengthwise into 8 slices. (A serrated peeler works excellent for this.)
3) Wrap one slice of prosciutto around every slice of kiwi.
4) Top crostini with prosciutto-wrapped kiwifruit. Serve immediately, or cover and refrigerate approximately thirty minutes.
* To make crostini, heat broiler. Slice 8-ounce baguette into 1/4-inch slices. Making use of about 1 1/2 tbsps olive oil, gently brush each slice. Broil 4 to 6 inches from heat 1 to 2 minutes per side. Cool on cake rack. (May be made up to 2 days prior to serving. Keep in airtight container)