A recent trip to Japan in Sakura season must have meat that I had cherries on my mind, as I was inspired to create these Goat Cheese and Cherry Crostini. I love the combination of the creamy and tangy cheese, the crunchy nuts and the sweet cherries.
Crostini are a go-to option when you want an appetiser with minimal fuss but also looks and tastes great. The ingredients are easily swapped out for what you have on hand. To make gluten-free, swap the baguette for a gluten-free option and for vegan, use a soft (nut) plant-based cheese.
Directions
- Slice a baguette into slices on the diagonal, approximately 1/2 inch thick. You should have approximately 10, however, you can vary the amount of toppings accordingly.
- Brush slices with olive oil, slat and pepper and bake at 350 degrees for 5 min, turn over and bake for another 5 min or until just starting to brown. Cool.
- Mix together for a total of ~3/4 cup of soft cheeses to your preference (I used half mascarpone and half soft goat’s cheese, but you could use brie, ricotta, feta or cream cheese).
- Heat 2 cups of pitted cherries over medium heat, along with 2 tsp each of honey and balsamic vinegar, stirring until the honey is melted and the cherries are starting to release their juices.
- Slice a red onion into paper thin slices using a mandolin and lightly pickle for at least 10 min in 1 Tbsp white vinegar, 2 Tbsp water, 1 tsp sugar and 1/2 tsp salt).
- To serve, spread cheese mixture evenly on the toasts, add onion, cherry mixture and top with finely sliced herbs (i used basil) and toasted nuts (I used hazelnuts)
- Drizzle with honey and balsamic glaze if desired immediately before serving.
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