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Porter Date Jam Crostini with Prosciutto, Arugula and Goat Cheese

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Ingredients
  

  • 2 tbs olive oil
  • ½ cup white onions
  • 2 cloves garlic minced
  • 1 cup smoked porter
  • ¼ cup balsamic vinegar
  • 1 tbs molasses not black strap
  • 15 madjool dates about 8 wt oz, pitted and chopped
  • 1 long french baguette
  • 4 wt oz goat cheese crumbled
  • 4 wt oz prosciutto sliced
  • 1/3 cup baby arugula leaves

Instructions
 

  • Heat the olive oil in a pot over medium heat. Cook the onions until soft. Stir in the garlic, then the porter, vinegar, molasses and dates.
  • Simmer until the dates have softened and broken down and the beer has reduced, about 10 minutes. Remove from heat and allow to cool for about ten minutes.
  • Add to a food processor and process until mostly smooth.
  • Preheat broiler. Cut the baguette into 24, 1-inch slices. Arrange bread slices on a baking sheet. Place under the broiler until golden brown. Flip the slices over and place back under the broiler until golden brown on the other side.
  • Spread each slice with porter date jam, top with crumbled goat cheese, prosciutto and arugula.