A healthy outside starts with a healthy inside!

Book an Appointment

"Homeopathy… cures a larger percentage of cases than any other treatment and is beyond a doubt a safer more economical and the most complete medical science.” Mahatama Ghandi

Balsamic Cherry and Goat Cheese Crostini

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

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


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