If you like sweet and savoury toasts, you will like this Cherry Maple Bruschetta with goat cheese and thyme.
Hello everyone – happy Monday! How was your weekend?
We had another horrible heatwave started last Friday and ended only yesterday night. That was brutal, my friends. Since it’s mid of August, I hope we’re done with outrageous heatwaves. Having said that, I feel sluggish today still recovering from it. So let’s keep it sweet and short today and talk about the recipe without further ado.
Cherry Maple Bruschetta
Today I am officially wrapping up the cherry season on this blog by posting this Cherry Maple Bruschetta. This summer I’ve been able to share a few cherry ideas such as Pearl Couscous Cherry Salad, Cherry Almond Coconut Salad, and Cherry Ham Salad. It’s time for some toasts now.
If you like bruschetta with fruit and berries, this should be right up your alley! Also, it’s a breeze to make. You will need to lightly sauté cherries with butter, maple, and thyme. While I used fresh cherries, frozen would totally work. The only one thing is that frozen cherries usually release more liquid. You won’t need all of it, but you can add it to a salad dressing.
More Bruschetta Ideas
Do you want more cherry bruschetta ideas? I’ve got some like this Roasted Cherry Bruschetta.
I hope you like this Cherry Maple Bruschetta, and you will give it a try while the cherry season lasts. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers!
Cherry Maple Bruschetta
7-9
servings5
minutes10
minutesIf you like sweet and savoury toasts, you will like this Cherry Maple Bruschetta with goat cheese and thyme.
Keep the screen of your device on
Ingredients
Sourdough baguette (or other bread), 7-9 slices
1/3 cup goat’s cheese
1 cup cherries, pitted
1 tbsp. maple syrup
1 tbsp. butter
1 tsp. fresh thyme, roughly minced
a pinch of salt
a few drops of balsamic vinegar (optional)
Directions
- Add the butter and maple to a pan and melt over high-medium heat. Let it simmer one minute, to thicken up. Add the cherries and thyme with a pinch of salt (and balsamic vinegar, if using) and cook for about 3 to 5 minute, until juicy and glossy. Off heat and let it cool slightly until easy to handle.
- Slightly toast the bread, if necessary.
- Spread the goat’s cheese over the bread. Place a spoon or so of the cherry topping with a little of the sauce (You might not need to use all the sauce to avoid soggy bread.) Enjoy immediately!
That looks really delicious! Sort of a rustic cherry cheesecake.
Thank you!
While it might be a little messy to eat, I’ll enjoy every bite and lick my fingers with a smile. 😊
Thank you!
I remember August and September being some of the worst months down in the American South in terms of heat. I still find it odd when August mornings are cool up here in New York! Either way, here’s to hoping that the heat waves are over. :-) I love this bruschetta idea, Ben. Cherries and goat cheese pair so well together, and the maple makes this Canadian in the best way! Pass me that plate!
Sure – I don’t have any bruschetta, but I can pass you the empty plate :)
Thanks David!
It certainly has been very hot in the northern hemisphere. Hope it’s the last heat wave for you.
Thank you!
You have combined everything I adore in this bruschetta recipe, Ben. I would double the goat cheese though since I am crazy about them!
Thank you Angie!
What a delicious spin on bruschetta! Love the idea of using cherries and goat cheese on sourdough… yum!
Thanks Michelle!
Cherries are sweet but they certainly shine in savory treats like this. GREG
Thank you Greg!