Crostini topped with spicy sobrasada, delicate bresaola, and fig-garlic goat cheese for a shareable cured-meats starter. Prep 20 min · Cook 10 min · Total 30 min · Serves 8 · Beginner Ingredients 1 loaf Baguette or Italian-style crostini slices (medium-density baguette works best, sliced into 48 crostini rounds) 2 oz Fermin Sobrasada Iberica (spreadable cured sausage) 4 oz Citterio Bresaola Cured Beef (thinly sliced) 4 oz Goat cheese, softened (or your favorite soft cheese) 2 Tbsp Fig jam (rich, slightly sweet balance) 1 handful Arugula (torn for topping) 1 Tbsp Olive oil (drizzle for finishing) 1 clove Garlic (optional, rubbed on bread before toasting) as needed Fresh ground black pepper pinch Salt Instructions Preheat oven to 375°F (190°C). Slice baguette and arrange on a baking sheet. (8 min) Brush bread with a little olive oil and, if desired, rub with garlic. Toast until golden and crisp, about 6-8 minutes. (8 min) Spread each toast with a thin layer of softened goat cheese. Top with a small dab of fig jam, a strip of sobrasada, and a few shavings of bresaola. Finish with arugula, a light drizzle of olive oil, and a pinch of salt and pepper. Serve immediately while warm and crisp. Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
