Ingredients
- 1 Baguette, sliced into rounds
- 2 cups Cherries, pitted & halved
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Cento Balsamic Vinegar of Modena
- Cento Italian Balsamic Glaze, for drizzling
- 8 oz Goat Cheese, softened
- 2 tbsp Honey
- 2 tbsp Cento Pignoli Nuts, lightly toasted
- Fresh Thyme
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat the oven to 400°F. Arrange baguette slices on a baking sheet and lightly brush with olive oil. Bake for about 5âu20acu201c7 minutes, or until golden and crisp. Meanwhile, in a bowl, toss cherries with olive oil, balsamic vinegar, salt, pepper, and a pinch of thyme. Spread the cherries on a lined baking sheet and roast for about 30 minutes, until softened and slightly caramelized. To assemble, spread goat cheese onto the toasted baguette slices. Top with roasted cherries, toasted pine nuts, and fresh thyme leaves. Arrange on a platter and finish with a generous drizzle of balsamic glaze and honey. Serves 6-8.
