I look forward to cherry season all year long. Like any good food blogger, I save countless recipes that I can't wait to try. And without fail, the first few pounds of cherries that we buy go straight from the bag into our mouths. Once I get that out of my system, I start churning out recipes. Like this crostini.
When we had our best friends over for dinner a few weeks ago, for some reason I was really struggling with what to serve for an appetizer. I wanted to do some sort of bruschetta or crostini, but nothing was coming to mind, so I just started browsing my favorite food blogs. Of course Annie had the answer - cherry and goat cheese crostini!
Since I was throwing this together at the last minute, I didn't have time to go to the store. So I just improvised and hoped for the best. I assembled what I thought to be way more than we'd eat, but they were all gone pretty quickly. This crostini is super fast and easy, and I'll definitely be enjoying it all summer long.
Fresh Cherry and Goat Cheese Crostini
inspired by Fine Cooking, via Annie's Eats
- 1 cup pitted and chopped fresh cherries
- 1 shallot, finely diced
- 2 Tbs chopped fresh mint
- 1 Tbs chopped fresh basil
- splash of balsamic vinegar
- splash of olive oil
- salt to taste
- 4 oz. fresh goat cheese, at room temperature
- about 18 1/2-inch thick baguette slices, lightly toasted
In a medium bowl, mix together the cherries, shallot, mint, basil, balsamic vinegar, and olive oil. Taste and season with salt as needed.
Spread a thin layer of goat cheese on each piece of bread, then top with the cherry mixture. Serve immediately.