Prosciutto & Basil Tart with Cranberry Vinaigrette

This Prosciutto & Basil Tart with Cranberry Vinaigrette is easy to make and perfect for those last-minute gatherings!  This tart is bursting with flavor will quickly become your go-to appetizer for the holidays!

Thank you, Danish Creamery, for sponsoring this post. As always, all thoughts and opinions are truly my own.

It’s official! The most wonderful time of the year is here! All of the stores are filled with colorful lights and Christmas decorations, and holiday music is playing at almost every restaurant.

My favorite thing about this time of year is the holiday parties! There’s nothing like enjoying an evening of fun, laughter, and good food with friends and family. And speaking of good food, I came up with the perfect dish to serve my holiday guests this year— Prosciutto & Basil Tart with a delicious Cranberry Vinaigrette!

This prosciutto tart may sound a little fancy, but it’s super easy to put together. The key ingredient is Danish Creamery Butter. I love cooking and baking with Danish Creamery Butter because it gives my recipes a richer taste and texture. 

Danish Creamery is named after its heritage of Danish farmers and has a history of producing high-quality butter from the fresh cream provided by cows grazing on its family farms. This butter contains a touch of sea salt which gives the tart so much flavor!

Here’s what you’ll need to assemble this appetizer tart:

• Thin-Crust Refrigerated Pizza Dough
• Danish Creamery Butter
• Thyme (fresh or dried)
• Crumbled Goat Cheese
• Prosciutto 
• Fresh Basil
• Cranberry Sauce
• Apple Cider Vinegar
• Olive Oil
• Salt
• Pepper

How to Make the Prosciutto & Basil Tart with Cranberry Vinaigrette

Start by preheating the oven to 375 degrees F. Spread out the dough onto a nonstick baking sheet and set aside.

Next, whisk together the thyme and the melted Danish Creamery Butter. Spread the butter mixture on the dough and sprinkle a ½ cup of crumbled goat cheese on top. Brush the edges of the dough with an egg wash and bake for about 12-15 minutes, or until the crust is golden.  

While the dough is baking, go ahead and make the cranberry vinaigrette. Simply whisk together the cranberry sauce, apple cider vinegar, olive oil, and salt/pepper. You can also add water, 1 tablespoon at a time, to thin the dressing to your liking. Set aside until ready to use. 

Once out of the oven, top with prosciutto and fresh basil. Sprinkle the rest of the goat cheese on top and drizzle with the cranberry vinaigrette before serving. 

I usually serve this Prosciutto & Basil Tart as an appetizer and it’s always a big hit! It’s also a great brunch dish or can be served as a tasty light lunch. Enjoy!

DID YOU MAKE ANY OF THESE RECIPES?

I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings.

Print Pin

Prosciutto & Basil Tart with Cranberry Vinaigrette

Servings 9

Author Beautiful Eats & Things

Ingredients

• 1 package thin crust refrigerated pizza dough
• ½ stick stick Danish Creamery Butter melted
• ½ teaspoon thyme fresh or dried
• 1 cup crumbled goat cheese
• 5 ounces prosciutto
• ½ cup fresh basil leaves
• *Egg wash one egg lightly beaten with 1 teaspoon water

For the Cranberry Vinaigrette:

• ½ cup cranberry sauce
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• Salt & pepper to taste

Instructions

• Start by preheating the oven to 375 degrees F. Spread out the dough onto a nonstick baking sheet and set aside.
• In a small bowl, whisk together the thyme and the melted Danish Creamery Butter. Spread the butter mixture on the dough and sprinkle a ½ cup of crumbled goat cheese on top. Brush the edges of the dough with an egg wash and bake for about 12-15 minutes, or until the crust is golden.
• To Make the Cranberry Vinaigrette: In a small bowl, whisk together the cranberry sauce, apple cider vinegar, olive oil, and salt/pepper. You can also add water, 1 tablespoon at a time, to thin the dressing to your liking. Set aside until ready to use.
• Once dough is done, top with prosciutto and fresh basil. Sprinkle the rest of the goat cheese on top and drizzle with the cranberry vinaigrette before serving. Enjoy!