This past weekend was perfect. Simple as that. We spent time with both of our families under the same roof, saw friends that we don’t see very often, finally had Aiden baptized in our home church, laughed a lot, ate a lot (including this Fig and Goat Cheese Crostini with Prosciutto and Thyme), and spent a lot of time outside. It was absolutely beautiful out. The temperature was warm, the breeze cool, and the skies clear. It was also my first Mother’s Day. I don’t even have words to describe how blessed I feel to be a Mother, and how thankful I am to have the best job in the world- being Aiden’s Mom. I want to wish a very Happy Mother’s Day to all mothers, grandmothers, women who inspire, guide and lead, mother’s who used to be mothers, soon to be mothers, and mothers who selflessly took the title under difficult circumstances. You are all amazing.
As I mentioned, this weekend Aiden was baptized. I had the cutest white tuxedo for him and we made sure to put it on him right before the service when we arrived at the church just to be safe. We fed him well in advance and made sure he was changed, bathed, and ready to go. I even had an extra large burp rag close at hand in case he decided to spit up. Well, before the service even started he spit up his sweet potatoes from earlier in the day, turning his pure white silk outfit completely yellow and orange color. Oh well. No biggie. At least it didn’t come out the other end. Ha! To our luck, it did. Just after his baptism ceremony, we sat back down and all AJ and I heard was a slow and steady vibrating in his pants down under. We looked at each other, hoping it was only gas. Two minutes later our noses told us otherwise, and pretty soon we noticed his tuxedo now had another color to it. AJ went to go change him, and finally arrived 15 minutes later. Apparently Aiden decided to pee on them both when AJ was changing him too. We did our best to hide the discolorations in the pictures afterwards.
Regardless, the ceremony was nice and we really enjoyed having family over for food and drinks afterwards.
Now that the weather has been so nice, we have been having friends and family over a lot more for grilling out. Usually, we would cut up some fruits and veggies for some appetizers and snacks beforehand, but I’ve been finding myself making some really good finger foods for our guests lately. Veggie dips, prosciutto wrapped veggies, stuffed dates, and fig & goat cheese topped crostini. Yes. Fig and Goat Cheese Crostini with Prosciutto and Thyme.
I was originally going to save this recipe for Memorial Day, but with my family visiting this weekend, I had to break out the goodies.
I am absolutely obsessed with the flavors in this. The combination of goat cheese, fig, prosciutto and thyme…phenomenal. But not just any fig. Fig and Black Tea preserves. From Quince & Apple. If you haven’t heard of them, you should definitely read more about them here. We’ve tried 5 of their preserves and syrups now, and they are absolutely fantastic. Usually, jams and syrups are extremely sweet and I have trouble finding ones with a ton of flavor, but not overwhelmingly sweet. Until I tried these. The flavors are strong but the sweetness subtle.
Their Fig and Black Tea preserves are definitely one of my favorites. After making these fig and goat cheese crostini with prosciutto and thyme this weekend, the jar is empty. Partly from eating a couple spoonfuls while making these.
Anyway, I hope you all had a wonderful weekend as well, full of family time and outdoor time! As the days get warmer and the days get longer, cooking out and getting together with family and friends is bound to happen. If you are in need of an easy and quick appetizer to bring, consider these Fig and Goat Cheese Crostini with Prosciutto and Thyme!
This Fig and Goat Cheese Crostini with Prosciutto and Thyme is a perfect appetizer for entertaining. Not only is this super easy to whip up, but they have an extremely unique flavor that your family and friends will love. So delicious!
- 24 crostini (we use Angelic Bakehouse)
- 4 ounce goat cheese
- 1 tbsp honey
- 3 ounces Fig and Black Tea Preserves (Quince & Apple brand)
- 4 prosciutto slices (each cut into 6 rectangle pieces)
- 24 thyme pieces (only a couple thyme leaves needed)
In a small bowl, use a fork to break apart the goat cheese. Add the honey and mix together thoroughly to create a smooth paste.
Using a knife, spread the goat cheese on each of the crostini. Top each with about a teaspoon of the fig and black tea preserves.
Roll each of the prosciutto pieces up and place one on top the fig and black tea preserves of each crostini.
Top each with a couple thyme leaves and serve within an hour.
This is a sponsored post, brought to you by Quince & Apple, but all opinions are my own!