Cherry Goat Cheese Bites (Print Version)
# Ingredients:
→ Base
01 -
2 teaspoons of good extra-virgin olive oil
02 -
12 baguette slices, each about 1/2 inch in thickness
→ Toppings
03 -
1 fresh sprig of rosemary leaves
04 -
1 tablespoon plus 1 teaspoon of honey
05 -
1/4 cup of creamy goat cheese
06 -
24 cherries, halved and pitted (can be fresh or thawed frozen)
07 -
1/4 cup of whipped cream cheese
08 -
1/2 teaspoon of flaky sea salt
09 -
1 tablespoon of balsamic drizzle (store-bought or homemade works)
# Instructions:
01 -
Brush the baguette slices lightly with some olive oil. Set them on a tray and pop them in a 375°F oven for 7-8 minutes. Flip halfway through so they crisp up evenly. They should have a crunchy surface but still feel soft inside.
02 -
Lay your halved cherries on parchment-lined baking paper, cut-side up. Sprinkle them with some rosemary pieces and a drizzle of olive oil. Roast for 5-7 minutes along with the bread. Discard the rosemary when done.
03 -
In a blender, food processor, or mixing bowl, blend goat cheese, cream cheese, 1 teaspoon of honey, 1/2 teaspoon of lemon zest, and 1/2 teaspoon of lemon juice. Keep mixing until everything is super smooth.
04 -
Spread a layer of the cheese blend over each toasted crostini. Place 2-3 cherry halves on top of each slice. Drizzle with balsamic glaze and a little honey. Sprinkle with sea salt and a pinch of rosemary bits to finish.
# Notes:
01 -
Keep roasted cherries refrigerated in an airtight container for up to 3 days.
02 -
You can make the cheese topping a few days in advance—store it sealed in the fridge for up to 5 days.