Do you miss me yet? I miss all of you However I am so excited at today’s featured blogger Megan that I can hardly contain myself – first off, she’s Canadian and second she’s a gluten free eater – which is something I’ve always wanted to learn more about!
I was so happy when she offered to come blog over here and share her yummy cooking skills with us all, and I hope you’ll love this tasty recipe as much as I did!
I’ll most likely be making this later tonight while watching the sunset on the dock ENJOY!
Hi everyone! First off, I just want to say thank you to the lovely Ali Mc who has allowed me to guest post on Running with Spatulas!
My name is Megan and I write a gluten-free living blog called The Gut Gazette. The Gut Gazette aims to share my passion for food, through product reviews, recipes, restaurant reviews and how to live comfortably with a gluten-free lifestyle. Even if you aren’t gluten free, there is enough food to go around on The Gut Gazette! I also have the aim to spread awareness and better educate people about inflammatory bowel disease, as I was diagnosed with Crohn’s disease in 2009. Being gluten free isn’t hard, nor is it a punishment, there are so many options and alternatives, it just takes getting used to.
When Ali asked me to do a recipe, I thought a summer appetizer would be perfect (gluten free of course). One of my favourite summer fruits are fresh figs. They are the most beautiful fruit, with a sweet, refreshing taste. I think figs pair nicely with almost anything, they work well on top of yogurt with granola, they are a great addition to salads, figs work nicely with certain meats like pork and prosciutto and they are delicious with any type of cheese.
Let me share with you today a taste bud enticing, fig inspired, gluten-free summer appetizer!
The Gut Gazette’s Fig, Prosciutto and Goat Cheese Crostini
- 1 gluten free baguette (I used Aidan’s GF Baguette)
- 6 tbsp olive oil
- 6 fresh figs
- ½ cup goat cheese
- 8 slices of prosciutto
- 10 basil leaves (shredded)
- Balsamic glaze
Position oven rack to the top. Preheat oven to broil (500°F).
Slice the baguette into thin pieces (about 1/3 of an inch). Lay slices out on baking sheet. Spread each slice with olive oil. Broil for about 5-7 minutes, checking regularly, or until bread is golden and crisp. Flip slices over and repeat the above so that both sides of the bread are crispy and golden. While bread is cooling, slice the figs into thin slices (about 4 slices per fig), cut prosciutto slices into thirds and roll them up, and shred basil. Once bread has cooled, spread each slice with a dollop of goat cheese, layer prosciutto, a fig slice and then a drizzle of balsamic glaze topped with shredded basil. Enjoy!
The result is extremely tasty. The salty prosciutto pairs very well with the sweet fig, savory goat cheese and sour balsamic. You would never know these were gluten free!
You can find more Megan here:
1. do you eat any gluten free foods??
2. what’s your favourite summer appetizer??
Brie with peach cranberry chutney.
3. figs – yay or nay??
fig newtons? YAY!