Cherry And Goat Cheese Bruschetta Recipes

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CHERRY AND GOAT CHEESE BRUSCHETTA



Cherry and Goat Cheese Bruschetta image

Don't wait until dessert to serve this juicy summertime fruit -- take cherries on a savory spin as a bruschetta topping. Sprinkle on fresh thyme leaves for extra flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Yield Makes 12 toasts

Number Of Ingredients 6

3 cups pitted and halved dark sweet cherries
1 tablespoon extra-virgin olive oil
A few fresh thyme sprigs
Coarse salt
10 ounces fresh goat cheese, room temperature
Twelve 1/2-inch-thick slices of toasted rustic bread

Steps:

  • On a rimmed baking sheet, toss cherries with olive oil and a few fresh thyme sprigs; lightly season with salt. Bake at 425 degrees until the juices begin to caramelize, about 17 minutes.
  • Spread goat cheese among slices of toasted rustic bread. Spoon on the fruit and serve.

GOAT CHEESE AND CHERRY BRUSCHETTA RECIPE - (4.4/5)



Goat Cheese and Cherry Bruschetta Recipe - (4.4/5) image

Provided by LRay

Number Of Ingredients 7

16 (1/2-inch-think) diagonally cut French Baguette slices
2 Tablespoons olive oil
Salt
4 ounces good-quality goat cheese (Chévre)
16 to 24 canned or frozen black sweet cherries, drained, rinsed, and halved; or pitted fresh cherries, halved
3 Tablespoons honey
1 tablespoon fresh thyme leaves

Steps:

  • Preheat large grill pan over medium-high heat. Brush bread slices with olive oil; sprinkle with salt. Grill bread, oil side down, 3 to 5 minutes or until grill marks form and edges are slightly charred. Transfer grilled bread to plate. Spread bread with goat cheese; top with 2 or 3 halved cherries. Drizzle with honey. Sprinkle with thyme leaves.

FIG AND GOAT CHEESE BRUSCHETTAS



Fig and Goat Cheese Bruschettas image

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

2 teaspoons grated orange zest (2 oranges)
1/2 cup freshly squeezed orange juice
3 3/4 cups sugar
1 vanilla bean, split lengthwise
2 pounds fresh ripe purple figs, stems removed and halved lengthwise
12 slices sourdough bread, for serving
8 ounces creamy goat cheese, such as Montrachet, for serving
Grated orange zest, for serving (optional)

Steps:

  • Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
  • Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.

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