Cherry Goat Toast (Print Version)
# Ingredients:
→ Base
01 -
2 teaspoons of extra virgin olive oil (go for a good one)
02 -
12 thin baguette slices, each about half an inch thick
→ Toppings
03 -
A drizzle of balsamic glaze (homemade or store-bought works)
04 -
A sprig of rosemary, leaves pulled off the stem
05 -
A tablespoon of honey, plus another teaspoon
06 -
A quarter cup of creamy goat cheese
07 -
24 halved cherries, pitted (frozen or fresh works fine)
08 -
A scoop of soft cream cheese, quarter cup
09 -
A pinch of flaky salt, about half a teaspoon
# Instructions:
01 -
Brush a thin coat of olive oil on each baguette slice. Heat them in the oven at 375°F for around 7-8 minutes, flipping halfway through for even crispness. They should turn golden outside but stay soft in the middle.
02 -
Spread the cherries, cut-side facing up, on a tray covered in parchment paper. Toss some rosemary leaves over the top and drizzle lightly with olive oil. Roast in the same oven for 5-7 minutes alongside the bread. Once done, discard the rosemary sprig.
03 -
In a food processor, blend together the goat cheese, cream cheese, a squeeze of half a teaspoon of lemon juice, lemon zest (same amount), and a teaspoon of honey until the mixture is silky and smooth.
04 -
Take each toasted slice and spread the cheese blend over it. Add a few cherry halves, 2-3 per piece. Drizzle balsamic glaze and honey on top. Finish with flaky salt and a few pieces of fresh rosemary for a final touch.
# Notes:
01 -
Roasted cherries stay fresh in a fridge for no more than 3 days.
02 -
The cheese mix can be made in advance. Keep it sealed and refrigerated for up to 5 days.