- 3/4 Cup balsamic vinegar
- 2 Tablespoons sugar
- 2 Packages (6 ounces each) Driscoll’s Blackberries
- 8 Ounces chevre (goat) cheese
- 2 Teaspoons chopped garlic
- 1/4 Tsp. dry Italian seasoning
- 1/4 Tsp. coarsely ground black pepper
- 1 Tbsp. milk
- 4 Ounces thinly sliced prosciutto
- 1 loaf (12 ounces) French baguette
PREHEAT oven broiler.
SLICE baguette into 16 diagonal slices.
PLACE baguette slices onto broiler pan.
BROIL baguette slices for about 2 minutes or until golden brown.
TURN OVER baguette slices.
BROIL other side of baguette slices for about 2 minutes or until golden brown.
SET ASIDE baguette slices.
POUR balsamic vinegar into a small saucepan.
STIR IN sugar.
BOIL vinegar mixture over medium heat for about 10 minutes or until reduced to ½ cup.
REMOVE vinegar mixture from heat.
STIR IN blackberries gently; try to keep them from breaking open.
SET ASIDE blackberry mixture to cool.
PLACE chevre, garlic, Italian seasoning, pepper, and milk into a blender or food processor.
BLEND chevre mixture until smooth.
BRUSH or spread liquid from blackberry mixture onto each baguette slice.
SPREAD about 1 ½ teaspoons chevre mixture onto each baguette slice.
CUT prosciutto slices crosswise into 3 pieces.
TOP each baguette slice with 1 piece of prosciutto.
TOP each baguette slice with whole blackberries from the balsamic reduction.