Cherry Crostini with Goat Cheese (Print Version)
# Ingredients:
→ Base
01 -
12 pieces of baguette, sliced about 1/2-inch thick
02 -
2 teaspoons of high-quality olive oil
→ Toppings
03 -
24 cherries, either fresh or frozen, pitted and halved
04 -
A sprig of rosemary, fresh
05 -
1/4 cup of creamy goat cheese
06 -
1/4 cup of cream cheese
07 -
1/2 teaspoon of flaky sea salt
08 -
1 tablespoon and an additional teaspoon of honey
09 -
1 tablespoon of balsamic glaze, either homemade or store-bought
# Instructions:
01 -
Use a brush to coat each baguette slice with some olive oil, then bake them at 375°F for 7-8 minutes. Flip them halfway through so both sides turn golden. Aim for crispy exteriors but soft centers for the crostini.
02 -
Set the cherry halves on a lined baking tray, add a drizzle of olive oil, and sprinkle rosemary over them. Roast them for about 5-7 minutes while the bread bakes. Afterward, toss out the rosemary sprigs.
03 -
In a food processor, throw in goat cheese, cream cheese, a teaspoon of honey, a tiny splash of lemon juice, and a faint touch of lemon zest. Pulse everything until it’s silky and smooth.
04 -
Spread the whipped cheese blend on the toasts, then add two or three of the roasted cherry halves. Drizzle some honey and a bit of balsamic glaze over the top. Finish with rosemary pieces and a pinch of flaky sea salt.
# Notes:
01 -
You can keep roasted cherries in the fridge for up to three days.
02 -
The goat cheese mixture can be whipped up to five days in advance if you store it in a sealed container.