The jamminess of Pacific Northwest cherries perfectly contrasts the creamy brininess of goat cheese. Put that combination on a crunchy, grilled baguette, top with basil and pistachios, and you have a beautiful appetizer that could complement any bottle of wine.
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Serving Size
12
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Total Time
45 minutes
Ingredients
French baguette, sliced
2 cups cherries, washed, pitted, and halved
1/2 tablespoon olive oil
1/2 tablespoon maple syrup
1/2 teaspoon lemon zest
4 ounces goat cheese
2 tablespoons fresh basil, washed and cut into ribbons
1/3 cup pistachios, chopped (optional)
Salt and pepper, to taste
Directions
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Place the prepped cherries on a baking sheet. Drizzle with olive oil, maple syrup, and lemon zest, then toss to coat.
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Arrange cherries into a single layer and bake for 25 minutes, or until the cherries release juices.
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Meanwhile, preheat grill to medium-high heat and grill baguette slices on each side. Set aside to cool.
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Top crostini with goat cheese, followed by the roasted cherries, including the juice. Season with salt and pepper, then finish with basil ribbons and chopped pistachios, if desired. Enjoy!
