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Appetizers
Italian
6 servings
10 minutes
10 minutes
1 baguette, sliced into 1/2-inch thick rounds
2 tbsp olive oil
1 cup Tasmanian cherries, pitted and halved
1 tbsp honey
1 tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 cup goat cheese, softened
Fresh thyme leaves or mint leaves
Crushed pistachios or walnuts (optional)
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil.
Toast in the oven for 6–8 minutes, flipping halfway, until golden and crisp. Remove and set aside to cool slightly.
In a small skillet over medium heat, combine Tasmanian cherries, honey, balsamic vinegar, salt, and pepper.
Cook for 3–5 minutes, stirring occasionally, until the cherries soften and the mixture becomes slightly syrupy. Remove from heat and let cool slightly.
Spread a generous layer of softened goat cheese onto each toasted baguette slice.
Top with a spoonful of the cherry mixture, ensuring a balance of fruit and syrup.
Sprinkle with fresh thyme leaves or mint for a pop of herbal freshness. For added texture, sprinkle with crushed pistachios or walnuts.
Arrange the crostini on a serving platter and serve warm or at room temperature.
