Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

Balsamic Cherry and Goat Cheese Crostini

Thursday, January 02, 2020
Ingredients
makes 20 crostini
• 1 lb fresh cherries, pitted and roughly chopped
• one French baguette, cut into 1/2 inch diagonal slices
• 1 tbs honey
• 1/2 tsp balsamic vinegar
• 4 tbs fresh basil, cut into thin ribbons, divided
• 8 oz plain, creamy goat cheese
• kosher salt and freshly ground black pepper
• extra virgin olive oil





  Instructions
Preheat the oven to 350 degrees

In a medium saucepan, combine the cherries, honey, vinegar, 2 tbs basil and a pinch of salt. Cook over medium low heat for 5 minutes, stirring occasionally, until the cherries are just starting to release their juice. Remove from the heat and let cool slightly.

Meanwhile, arrange bread slices on a sheet pan. Brush lightly with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until lightly toasted.

To assemble the crostini, spread a layer of goat cheese onto each slice, then top with a spoonful of cherries. Sprinkle the remaining 2 tbs of basil over the crostini and serve immediately.

Note: While you can make the cherry mixture in advance, the longer it sits, the more the cherries lose their bright red color. I would recommend making them right before serving.

This recipe courtesy of the Barefoot Contessa



Recent Posts


Tags

tahini macaroni salad Reggiano Cheese oregano bell peppers lemon zest Organic 3-Bean & Vegetable Soup potato stir-fry fruit Shallot pumpkin Honey Chipotle avocados Beet-and-Apple Salad roasted veggies cranberries sweet potatoes Italian seasonings cauliflower crust eggs protein powder Kiwi Zucchini Parmesan Crisps Bartlett pears gnocchi goat cheese dressing quesadillas tomatoes Easy Frittata berries breakfast nachos rosemary Wraps Roast Chicken white wine vinegar tomato juice Lemon juice Budda Bowl blueberries pumpkin puree Citrus Roasted Shrimp strawberries pastry cream garlic ghee lemon onion Gruyère cheese sandwiches beets horseradish chili scallops paprika pomegranate chard leaves ham thyme carrots broccoli salad Crostini oranges sugar croutons pasta MACA Salmon cloves Southwestern Salsa Salsa vanilla bean peaches tilapia sage leaves roasted Roasted Brussels Sprouts soup grapes tomato paste Lemon Sage Tilapia Squash cumin butter yogurt roasted beets Cinnamon Arugula Cauliflower Pizza croissants salad Dip almond butter hash browns bruschetta dr axe Carrot gluten free chicken salad heavy cream brussel sprouts peppers Broccoli summer apple cider vinegar pecans mayo apple coconut mushrooms spinach ACV smoothie curry powder raisins gorgonzola cucumbers zucchini avocado cucumber spicy salmon Guacamole Toast chicken broth summersalad walnuts cambozola hoisin sauce casserole Glaze white beans beet greek yogurt clove eggplant apricots red wine vinegar avocado salad vegetables Fruit Smoothie banana pomegranate molasses sweet potato banana split quinoa cashew sunflower seeds pie crust Ginger roasted carrots hummus kalamata olives Giada's Herbed Quinoa olive oil Goat Cheese sourdough bread chia seeds garlic bacon cheese Almonds Chicken Gazpacho pistachios parsley bell pepper cannellini medjool dates almond milk green beans Guacamole plums honey pear lime black bean breakfast fresh sage Balsamic Cherry Chicken and Broccoli Stir-Fry garbanzo beans cashews


Archive