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.
This appetizer, or snack, or light lunch or supper accompanied by a salad is a wonderful blend of creamy-crunchy-juicy.
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.