Macerated Cherry Crostini

By • June 22, 2010 • 1 Comments

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Author Notes: Delicious summer snack.SBSBSB

Serves 24+

  • 3 cups cherries (pitted)
  • 1 baguette (sour, wheat, etc.)
  • 1 packet goat cheese (large packet)
  • 1 teaspoon honey, agave, or sugar
  • dashes sea salt
  • fresh herbs
  1. 1. Cut your baguette into slices. These may be thick or thin depending on your personal preference. When choosing the type of baguette you'd like, think about whether you'd like a tarter, sour flavor (in which case a sourdough would be more appropriate) or perhaps a wheat baguette (which would yield a slightly sweeter flavor, unless it's a whole wheat sourdough). Either way, choose something with a good crust.
  2. 2. Lightly toast the baguette slices until they're lightly browned. You may toast by skillet/pan or in the oven on a baking sheet. If in the oven, 350 degrees for 3-5 minutes should do.
  3. 3. Once the toasts are finished, set them aside to cool.
  4. 4. Pit the cherries. Depending on how ripe they are you may add more or less of the honey. The idea will be to macerate the cherries; a process that allows the fruit to sit in its own juice and become tender.
  5. 5. Take the pitted cherries and lightly chop. The pieces should mostly be in halves or thirds. That is, avoid too many small chunks/pieces.
  6. 6. Place the chopped cherries in a bowl. If they are very ripe, you may add even less than a tablespoon of honey because the natural juices of the cherries will macerate the mixture nicely. If they are just right or under ripe, add about a tsp of honey. Gently stir the mixture together. Cover with plastic and let it sit at room temperature for at least 30 mins. Two notes here. First, I suggest honey because it's natural and I don't really enjoy the thought of adding sugar to fruit. However, because it's necessary for this recipe, I think it's better to at least use a natural sweetener. Second, the longer you let the cherries sit, the more tender they will become. If you have more time, feel free to let them sit for an hour or two but it is in now way obligatory.
  7. 7. Once the toasts are cool, the cherries have macerated, and you're ready to serve, take the block of goat cheese and spread a healthy amount on the toasts. If you want an extra kick, add a few granules of sea salt on to the goat cheese (not too much though!).
  8. 8. Top the goat cheese with a spoonful of the cherries. For something extra and for some color, chop your favorite fresh herb and sprinkle a few pieces on top. Mint for coolness, parsley for bite, basil for earthy...etc. Just make sure that you use the herbs sparingly so as not to over power the cherries.
  9. 9. ENJOY!
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Tags: cherries, crostini, goat cheese

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

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