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fresh cherry relish and goat cheese crostini

Fresh Cherry Relish and Goat Cheese Crostini

by Joanne Weir
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

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. Yields 18 crostini

Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients sweet cherries jicama scallions more more
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
From Fine Cooking 105 , pp. 83
May 6, 2010

user reviews

Rate this Recipe
Star Star Star Star Star by luvsmags, 6/5/2010These 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.