Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Balsamic Cherry and Goat Cheese Crostini

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

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


Archive