Cherry Balsamic Goat Cheese Crostini

Cherry Balsamic Goat Cheese Crostini
  1. 3 cups whole cherries
  2. ¼ cup Aged Black Cherry Balsamic Vinegar
  3. 2 tablespoons honey
  4. ½ teaspoon fresh chopped rosemary
  5. ¼ teaspoon cracked black pepper
  6. 1 baguette, sliced into ½ inch slices
  7. 2 tablespoons Fused Wild Rosemary EVOO
  8. salt and pepper
  9. 5 ounce goat cheese log
  10. 2-3 tablespoons half and half
  11. ½ teaspoon fresh chopped rosemary
  12. pinch of salt and pepper
  13. ½ teaspoon fresh chopped rosemary, to garnish
  1. Wash and remove stems from cherries. Slice each cherry in half and remove the cherry pit. Place cherries in a medium saucepan and add Aged Black Cherry Balsamic Vinegar, honey, ½ teaspoon chopped rosemary, and ¼ teaspoon cracked black pepper. Bring mixture to a boil and then reduce heat to low. Cook the cherry mixture for about 30 minutes, stirring occasionally. Cherries will soften and balsamic mixture will reduce in half. Cover and refrigerate until use.
  2. Preheat oven to 375 degrees. Lightly brush the top and bottom of each baguette slice with Fused Wild Rosemary EVOO. Sprinkle with salt and pepper. Arrange on a baking sheet and toast in the oven for 12-15 minutes (turning after 6 minutes). Baguette slices should be a light golden brown. Remove from oven and set aside to cool.
  3. Crumble goat cheese into a small bowl. Stir in 2 tablespoons half and half. Add an additional tablespoon (if necessary) for a smooth, spreadable consistency. Add fresh chopped rosemary, salt, and pepper. Stir well. Cover and refrigerate until use
  4. To Serve: Spread crostini toasts with about 1 tablespoon of rosemary goat cheese. Top with a spoonful of balsamic cherries and sprinkle with chopped rosemary. Enjoy!
A Twist On Olives