Balsamic Cherry Crostini Twist
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Cherries simmered with balsamic vinegar, rosemary, and a hint of maple syrup instead of brown sugar. Spread warm goat cheese on toasted baguette slices. Cherry sauce ladled on top, finished with candied pecans, fresh thyme, and flaky sea salt. Quick to pull together. Balances sweet, tart, creamy, and crunchy in every bite.
Prep:
15 min
Cook:
20 min
Total:
35 min
Servings:
8 servings
#appetizer
#snack
#American cuisine
#balsamic
#goat cheese
#cherry
#seasonal
#easy
#vegetarian
Cherries, balsamic, rosemary. Odd combo? Not really. Tried countless versions, learned slow simmering cherries brings out that perfect balance between tart and syrupy sweetness. Maple syrup swapped in instead of usual brown sugar — gives a richer, deeper caramel note without cloying. Toasted baguette base adds crunch, goat cheese spreads creamy contrast—always uneven, a rustic charm. Candied pecans swap walnuts; pecans have that buttery edge I prefer. Fresh thyme not rosemary at end? Freshness punches through the richness, trust me. This isn’t polished, it’s all about textures: buttery, crisp, tangy, sweet, salty. And the smell—vinegary tang mingled with roasting herbs, curls around the kitchen like it owns the place. Use fresh or frozen cherries, just skip any sour preservatives or preservatives. Perfect for party snacks or quick bites. I’ve eaten way too many testing this, but worth it every time.
Ingredients
- 2 cups fresh or frozen cherries pitted
- 1/4 cup balsamic vinegar
- 1 tablespoon fresh rosemary chopped
- 3 tablespoons pure maple syrup a substitute for brown sugar
- 8 ounces creamy goat cheese softened
- 1 baguette sliced into 1/2 inch pieces toasted
- 1/2 cup candied pecans in place of candied walnuts
- Fresh thyme sprigs for garnish
- Flaky Maldon sea salt to finish
About the ingredients
Cherries are best fresh and ripe but frozen work fine; thaw first and drain to avoid watery topping. Maple syrup replaces brown sugar for subtle molasses depth without graininess; don’t use cheap sweeteners that overpower. Fresh rosemary gets cooked with cherries releasing oils slowly—don’t skimp, but don’t overdo either. Goat cheese should be softened at room temp; cold cheese makes spreading messy. Baguette slices toasted crisp to hold wet cherry topping without sogginess. Candied pecans replace walnuts to add buttery crunch. Fresh thyme is a fresh twist for garnish—adds brightness against rich elements. Maldon sea salt flakes for topping—coarse salt helps cut sweetness and layered flavor. Avocado oil spray or butter for toasting baguette if needed. Vegan switch? Use coconut-based cheese alternative and maple-pecan topping.
Method
- Start by heating cherries, balsamic vinegar, chopped rosemary, and maple syrup together in a medium saucepan over medium heat.
- Listen for the bubbling, the vinegar thickening, and watch until cherries soften but hold shape, about 12-15 minutes.
- While that cooks, toast the baguette slices until golden and crisp. Use a grill or oven—both work fine.
- Spread softened goat cheese evenly on each crostini. The warmth from toasting helps it soften faster.
- Spoon the warm cherry mixture directly over the goat cheese. The contrast of cold and warm is key.
- Top with candied pecans for that crunchy, sweet bite. Sprinkle fresh thyme leaves and flaky sea salt on top.
- Serve immediately while cherry sauce is still slightly warm. Don’t skip the thyme — it lifts everything unexpectedly.
- If cherries are overly watery, simmer longer reducing liquid until syrupy but not burnt. Too thick is easy to fix with a splash of water or vinegar.
- Want it vegan? Use coconut yogurt in place of goat cheese and maple pecans instead.
Cooking tips
Simmer cherries gently. Medium heat’s key; too high scorches syrup, too low stalls thickening. Stir every few minutes to prevent scorching bottom. Cherries soften, skin wrinkles, juices become glossy thick syrup. Texture visual cue: cherries still mostly whole but tender enough to break with gentle nudge. Toast baguette under broiler or on pan grill for even crisp, listen for light crackle. Spread softened goat cheese while bread still warm so cheese melts lightly for creamy texture contrast. Ladle cherry mixture warm, not boiling hot, over cheese; cold cheese mixed with hot jam creates interesting melty contrast. Finish with crunchy candied pecans—watch ratio, too many overpowers but just right adds textural play. Fresh thyme leaves torn by hand, not chopped finely to preserve vibrancy. Maldon flakes sprinkled last second, visible glistening. Serve immediately; topping sogginess graphic if left too long. If topping too thick, add splash vinegar or warm water to loosen gently. Partial batch can be refrigerated and reheated slowly—watch syrup consistency. Expect sweet tang, herbal funk, creamy depth, and crunchy bites all at once.
Chef's notes
- 💡 Simmer cherries medium heat only. Too hot burns syrup, too low stalls thickening. Watch bubbling, glossy sheen forms. Skin wrinkles gently. Keep stirring every few minutes. Cherry shape should hold mostly but tender enough to break with a light prod. That’s key texture balance.
- 💡 Toasting baguette crisp needed. Use grill or oven bake rack. Listen for faint crackle, cool just enough to spread cheese without melting it fully. Softened goat cheese spreads uneven but rustic is fine; cold cheese rips bread, warm cheese runs too much. Timing matters.
- 💡 Maple syrup replaces brown sugar here. Adds molasses depth without graininess or overpower than cheap sweeteners like corn syrup. Keep maple at moderate amount. You want syrupy glaze, not jammy clump. If cherries watery after thaw, drain well and simmer longer to reduce liquids thick enough for ladling.
- 💡 Candied pecans stand in for walnuts. Pecans bring buttery smooth crunch, less bitterness. Use fresh or store-bought candied but beware heavy coatings of sugar masking other flavors. A quick toast in dry pan sharpens flavor and crunch before topping crostini.
- 💡 Fresh rosemary cooks with cherries. Release oils slowly. Don’t over chop, rough mince okay. Final garnish though uses fresh thyme leaves torn by hand, not chopped fine. Thyme freshness punches through richness of cheese and sticky cherries. Maldon sea salt flakes must be last sprinkle, visible, for bursts of salty pop.
Common questions
How to fix watery cherry topping?
Drain cherries if frozen. Simmer longer to reduce excess liquid, watch closely. If too thick later, add splash vinegar or warm water to thin. Avoid scorching by stirring often.
Can I skip goat cheese?
Use coconut yogurt or plant-based cheese as vegan swap. Flavor changes but creaminess remains. Maple-pecan topping still works well. Texture contrast differs but tasty alternative.
What if cherry sauce burns?
Turn heat down immediately. Stir to loosen stuck bits. Add splash water or vinegar to bring back sauce. Medium heat is safest. Watch bubbling and syrup thickness visually for cues.
How to store leftovers?
Refrigerate covered in airtight container. Reheat gently on low heat to avoid burning syrup. Add little water or vinegar if sauce thickened too much. Crostini don’t store well; toast fresh when ready to serve.
