Goat Cheese Cherry Toast (Print Version)
# Ingredients:
→ Base
01 -
12 slices of a baguette, each about half an inch thick
02 -
2 teaspoons of high-quality olive oil (use extra virgin)
→ Toppings
03 -
1 sprig of fresh rosemary leaves
04 -
A tablespoon and a teaspoon of honey
05 -
A quarter cup of soft cream cheese
06 -
24 cherries, either fresh or frozen, pitted and sliced in half
07 -
A quarter cup of tangy goat cheese
08 -
Half a teaspoon of flaky sea salt
09 -
A tablespoon of balsamic glaze (make it yourself or buy it ready-made)
# Instructions:
01 -
Coat the baguette slices lightly with olive oil. Bake them in a 375°F oven for 7-8 minutes. Flip them once in the middle so they brown evenly. The bread should be crispy on the outside, but still soft inside.
02 -
Put your cherries cut-side up on a baking tray lined with parchment. Toss some chopped rosemary on top and drizzle a little olive oil. Roast them alongside the bread for about 5-7 minutes. Once roasted, throw out the rosemary sprig.
03 -
Combine the goat cheese, cream cheese, a teaspoon of honey, a squeeze of lemon juice (half a teaspoon), and a bit of lemon zest (half a teaspoon) in a blender or food processor. Mix until it’s creamy and smooth.
04 -
Spread the creamy cheese mix evenly on each crostini. Add 2-3 roasted cherry halves on top of each. Finish them off by drizzling honey and balsamic glaze. Sprinkle with the sea salt and bits of fresh rosemary for garnish.
# Notes:
01 -
You can keep roasted cherries in the fridge for up to 3 days.
02 -
The cheese mixture can be prepared ahead of time—store it in the fridge for no longer than 5 days in a sealed container.