My Recipe Box

Fresh Cherry Relish and Goat Cheese Crostini

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Yields 18 crostini

  • by Joanne Weir from Fine Cooking
    Issue 105

This relish is also delicious spooned over grilled chicken breasts, tossed into a chilled couscous or rice salad, or served as a salsa with tortilla chips.

  • 1 cup fresh sweet cherries (about 5-1/2 oz.), pitted and finely chopped
  • 1/2 cup finely diced jícama
  • 1 medium scallion (white and green parts), very thinly sliced
  • 1 tsp. chopped fresh mint
  • 1/2 tsp. red wine vinegar
  • Pinch of cayenne; more to taste
  • Kosher salt and freshly ground black pepper
  • 2-1/2 oz. (1/3 cup) soft fresh goat cheese
  • 2-1/2 oz. (1/3 cup) ricotta cheese
  • Eighteen 1/2-inch-thick baguette slices, toasted

In a medium bowl, stir the cherries, jícama, scallion, mint, vinegar, and cayenne. Season to taste with salt, black pepper, and more cayenne.

In a small bowl, mix the goat and ricotta cheeses with a pinch each of salt and black pepper. Lightly spread the cheese over each baguette toast and top with the cherry relish.

nutrition information (per serving):
Size : per piece; Calories (kcal): 25; Fat (g): 1.5; Fat Calories (kcal): 10; Saturated Fat (g): 1; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 2; Polyunsaturated Fat (g): 0; Sodium (mg): 70; Cholesterol (mg): 5; Fiber (g): 0;

Photo: Scott Phillips

These were really yummy and a fairly healthy appetizer. They were a hit at my dinner party last week. Tonight I took the suggestion of adding the relish to some couscous. I added some walnuts, a tablespoon of oil, balsamic vinegar instead of wine, and some cumin and coriander. It was very tasty.

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