Luscious and elegant Roasted Cherry Toasts with prosciutto, goat’s cheese, and pistachios is a summer epitome to cherry recipes!
Hi folks! I hope you are doing well and particularly dealing well with this horrible heat. I know many of you do enjoy hot weather, and that’s okay – no judgement. I don’t mind hot weather myself (However, comfortably hot weather is something not more than 25 degrees C to me.) But I do mind very much hot and humid situations. And trust me, it’s pretty bad here in Nova Scotia. It’s been around 3o degrees (actual temperature) with the humidex being 40. Where can I file my complain?
Anyways, I am using my summer approach I adopted back in June – keeping it sweet and short. Besides, who cares about reading when you can enjoy Roasted Cherry Crostini instead? What are these Roasted Cherry Toasts?
- Mixed with balsamic and honey and quickly roasted cherries – so juicy and yum! If you lucky to have some sour cherries or black cherries that ain’t extremely sweet, use them. The caramelization process will make them sweeter;
- Salty prosciutto;
- Pungent goat’s cheese or similar cheeses;
- Salted pistachios;
- The combination of dried and fresh herbs
As you can see, these Roasted Cherry Toasts are the excellent combination of sweet and salty. Still, as noted above, the roasted cherries could turn rather sweet, so you might want to balance it out with some fresh and light notes, like some lemon zest. As always appropriate for many recipes, follow the instructions, but adjust to your liking!
Cheers.
Roasted Cherry Toasts
2-4
servings10
20
minutesLuscious and elegant Roasted Cherry Toasts with prosciutto, goat’s cheese, and pistachios is a summer epitome to cherry recipes!
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Ingredients
1 cup cherries, pitted and halved
1 tsp. (4.5 ml.) extra version olive oil
1 tsp. (4.5 ml.) balsamic vinegar
1 tsp. (7 g) honey
1/4 tsp. dried herbs (e.g., Italian seasonings)
1 pinch of salt
7-9 baguette slices
1/4 cup (60 g.) goat’s cheese
3-5 prosciutto slices, torn into smaller pieces
1-2 tbsp. (10-20 g.) salted pistachios, chopped
fresh thyme
Directions
- Preheat oven to 200 degrees C (400 degrees F). Combine the cherries with the oil, honey, balsamic, salt, and dried herbs. Place into a medium baking sheet and roast for about 15 minutes. Remove from the oven and let it cool.
- Place the baguette on a dry skillet and toast until the desired colour. Turn over.
- Spread the goat’s cheese over the baguette. Top with about 1 tbsp. of the roasted cherries. Arrange the prosciutto and sprinkle with the pistachios and thyme. Enjoy!
We haven’t had a lot of hot days in Newfoundland, but today is a warm one! I’d love to have these crostini for dinner tonight with a glass of wine. Perfect for outside eating! And I love cherries!
Oh Ben, I won’t even tell you what the temps are like here right now, haha! I’ve never roasted cherries before but it sounds delicious and I need to try it soon! This sounds delicious!
Oh I love these Ben! Beautiful little summer snacks to enjoy in the back garden washed down with a cold glass of Pinot Grigio! Delicious!
These are just gorgeous, Ben! Perfect use of summer fruits. I’ve been wanting to make a crostini lately, because I’m picturing eating it out on a deck with a glass of white wine!
The Crostini King is back! I do love roasted cherries, but I’ve never thought about using them in a savory dish like this. I’m on board – especially once I saw the prosciutto in there!
Those look delicious Ben, very summery!
These Roasted Cherry Crostini are some of the prettiest crosctini I’ve seen! Ben, I gotta be honest, when those slightly caramelized honey, herby, balsamic roasted cherries come out of the oven, I don’t think I’d have the self control to not eat them all, leaving me without any to make this! I’m loving the combo of sweet and salty – and you have textural variety here to with crunchy nuts and baguette and creamy goat cheese! Hope it cools down a bit for you over there – it’s been in the upper 30s C here as well – and super humid! Hope you have a great weekend!
You come up with the best crostini combinations, Ben! I’ve never roasted cherries, but I bet it really accentuates their natural sweetness.
I hear you on the heat – it’s supposed to be 100ËšF here today!