Fresh Cherry and Goat Cheese Crostini

Fresh Cherry and Goat Cheese Crostini

I’m wading in an excess of riches. Unfortunately not of the green back persuasion, but I’ve an abundance of Michigan ruby red cherries to use.

I can’t seem to make it through a market without plopping a big bag of the seasonal beauties into my cart, so I’ll be in recipe cherry-land for the next couple of days.

The most time-consuming element in this recipe is pitting the fruit. I’d advise using plastic gloves,otherwise your hands will look like mine . A couple of buddies are stopping by and I need something easy to knosh on with a glass of wine–this is simple and perfect, I’ll just soak my hands in clorox before they arrive.

Recipe: Fresh Cherry and Goat Cheese Crostini


  • 5 ounces soft goat cheese
  • 2-1/2 ounces (1/3 cup) ricotta cheese
  • 2 teaspoons balsamic vinegar
  • 1 cup pitted, chopped sweet cherries
  • 1 tablespoon chopped red onion
  • 1 tablespoon chopped fresh mint
  • 18 pecan or walnut halves, toasted
  • 16, 2 1/2-inch long baguette slices*


  1. In a medium-sized bowl, mash together goat cheese, ricotta and balsamic vinegar with a fork until completely combined. Stir in cherries and red onion and season with freshly ground black pepper.
  2. Spread cherry cheese mixture over each bread slice. Sprinkle with chopped mint and top each with a walnut of pecan halve. Serve.

*With a serrated knife, slice baguettes diagonally to get the 2 1/2-inch length. Brush with extra virgin olive oil and toast in a 350° oven until golden brown (about 15 minutes) to make crostini.

Time: 40 minutes (includes time to pit the cherries)

Number of servings (yield): 1 1/4 cups spread (enough spread for apx.16 (2 1/2-inch long bread slices or crostini)

Copyright © Peggy Lampman’s dinnerFeed.

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