Roasted Cherry Goat Cheese Crostini (Print version)
Jammy roasted cherries, creamy goat cheese, crisp baguette, herbs, honey, and balsamic glaze in one easy appetizer.
# Ingredients:
For the crostini
01 -
1 baguette, cut into 12 slices about 1/2 inch thick
02 -
2 tablespoons extra-virgin olive oil, divided
03 -
1/4 teaspoon kosher salt
For the roasted cherries
04 -
2 cups (300 g) sweet cherries, pitted and halved
05 -
1 teaspoon fresh thyme leaves, plus more for serving
06 -
1/8 teaspoon black pepper
For the goat cheese spread
07 -
4 oz (115 g) soft goat cheese, room temperature
08 -
2 oz (55 g) cream cheese, room temperature
09 -
1 teaspoon honey, plus more for drizzling
10 -
1/2 teaspoon lemon zest
11 -
1 teaspoon fresh lemon juice
For finishing
12 -
1 tablespoon balsamic glaze
13 -
2 tablespoons torn fresh basil leaves
14 -
Flaky sea salt, to taste
# Instructions:
01 -
Preheat the oven to 400°F. Line one rimmed baking sheet with parchment and place another baking sheet nearby for the baguette slices.
02 -
Brush the baguette slices with 1 tablespoon olive oil and sprinkle lightly with kosher salt. Bake for 8-10 minutes, turning once, until golden at the edges and crisp on the surface.
03 -
Toss the cherries with the remaining 1 tablespoon olive oil, thyme, black pepper, and a small pinch of salt. Roast for 14-18 minutes, stirring once, until the cherries soften and their juices look syrupy.
04 -
Beat the goat cheese, cream cheese, honey, lemon zest, and lemon juice in a small bowl until smooth and spreadable. Taste and adjust with a tiny pinch of salt if needed.
05 -
Spread each toast with the goat cheese mixture. Top with roasted cherries, a light drizzle of balsamic glaze and honey, basil, thyme, and flaky salt. Serve right away.
# Good to know:
01 -
Best served within 20-30 minutes of assembling.
02 -
Roasted cherries can be made up to 3 days ahead and refrigerated.
03 -
Use gluten-free baguette or sturdy gluten-free crackers if needed.