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Fresh Cherry Relish and Goat Cheese Crostini

Scott Phillips

Yield: Yields 18 crostini

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. The intense fruit aromas and spicy finish of Côtes du Rhône Villages Sainte Cécile Red enhance the sweetness of the fruit.


  • 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

Nutritional Information

  • Nutritional Sample Size per piece
  • Calories (kcal) : 25
  • Fat Calories (kcal): 10
  • Fat (g): 1.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 5
  • Sodium (mg): 70
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 1


  • 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.


Wine Pick: Pair with Côtes du Rhône Villages Sainte Cecile Red.


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Reviews (2 reviews)

  • erlinda00 | 01/09/2012

    The recipe was wonderful, I made it exactly what is written above, and it didnt disappoint me. The dish was delightful that my friends loved! Here are some sites that have unique recipes http://www.gourmandia.net and http://www.everythingbread.com . Highly recommended for someone who wants to try new recipes and improve their cooking skills.

  • luvsmags | 06/05/2010

    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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