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It’s always a good time for a beautiful, tangy-sweet bruschetta. This appetizer, or snack, or light lunch or supper accompanied by a salad is a wonderful blend of creamy-crunchy-juicy.
It’s always a good time for a beautiful, tangy-sweet bruschetta. While we are still getting cherries by the bushel, let’s make good use of them in a Summer Cherry Bruschetta with Goat Cheese and Pistachios.
This appetizer, or snack, or light lunch or supper accompanied by a salad is a wonderful blend of creamy-crunchy-juicy. Creamy from the goat cheese. Crunchy from the toasted pistachios. Juicy from the ripe red cherries. You’ve also got tanginess from the cheese (sub in ricotta here if you are not a goat cheese fan), herbiness from the thyme (the secret ingredient), and sticky sweetness from the honey you will stir together with the pistachios.
This weekend – one of the last of the summer – make a pretty platter of Cherry Bruschetta, pour some cold rosé, and call together a lovely afternoon.
Summery Cherry Bruschetta with Goat Cheese and Pistachios
16 thin slices baguette
2 tablespoons olive oil
Kosher salt and freshly ground pepper
¼ cup toasted, chopped pistachios
1 ½ tablespoons honey, plus extra for drizzling
1 cup cherries, pitted and chopped
1 teaspoon minced fresh thyme leaves
8 ounces goat cheese
Preheat the oven to 350 degrees. Place the baguette slices in a single layer on a baking sheet. Brush them with the olive oil, then sprinkle generously with salt and pepper. Bake the baguette slices for 10 minutes, until the edges begin to turn golden.
In a small bowl, stir together the pistachios and honey. In another small bowl, stir together the cherries and thyme.
Spread the goat cheese evenly among the baguette slices. Season again with a sprinkle of salt and pepper. Top with the cherry and thyme mixture, then the pistachio and honey mixture. Drizzle extra honey over the top.