Ingredients

The following ingredients have 20 Servings
  • 1.5 pounds fresh cherries (pitted and halved)
  • 3 Tablespoon olive oil (divided)
  • 1/4 teaspoon dried thyme (or 4-5 fresh sprigs)
  • 1 baguette (sliced on the diagonal (approximately 16 slices))
  • 4 oz. goat cheese (room temperature)
  • 1/2 tsp coarse sea salt
  • Fresh basil (for garnish)
  • 2 Tablespoon aged balsamic vinegar (optional)

Instruction

  • Preheat oven to 400°F. Using a large baking sheet with edges, coat cherries with about 1 tablespoon olive oil, dried thyme, and a sprinkle of salt and pepper. Roast for approximately 25 minutes, stirring halfway through. Remove from oven and set aside to cool slightly.
  • Meanwhile, make the crostini by drizzling each baguette slice with olive oil and salt. I like to spread the slices among a large baking sheet, drizzle, flip, and move around on the pan to continue soaking up the oil. Then, spread the baguette slices evenly across the pan During the last 10 minutes of the cherries roasting, place the crostini in the oven and cook on each side for 3-5 minutes. Remove once they are golden and toasted.
  • To assemble the crostini, spread the goat cheese evenly among the crostini, using as much as you'd like. I recommend about a tablespoon per crostini, depending on the size. Top the goat cheese with the roasted cherries and garnish with fresh basil or thyme as desired. Optional: drizzle with an aged balsamic vinegar for another level of yum or a pinch of flakey sea salt.