Baguette Toasts with Crottin, Prosciutto, Wilted Greens & Tomatoes

Yield: 8



1 tablespoon olive oil
1 cup (1/2 pint) grape tomatoes
4oz greens, like arugula, spinach, etc.
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 loaf baguette (sliced into 8 pieces and toasted)
8 slices prosciutto
2 French crottins (4 oz each)



In a medium, nonstick pan, warm olive oil over high heat. Add grape tomatoes, and cook, stirring occasionally, until tomatoes are blistered, a few minutes.
Gently smash the tomatoes with the back of a spatula so juices are released. Add salt, pepper and greens, stirring and cooking just briefly until greens wilt. Remove from heat.
Layer each baguette piece with prosciutto. Cut each crottin into 4 pieces and layer onto prosciutto. Top with greens and tomato mixture, and serve.



You can substitute the crottin for a French fresh goat log, goat brie or aged chèvre for more variety.