- 1/2 Pound cherries (about 2 cups), pitted and halved
- 1/4 Cup lightly packed mint leaves, sliced thinly
- 2 Tablespoons orange juice
- 4 slices rustic whole-wheat bread, toasted
- 4 Ounces fresh goat cheese
In a medium-sized bowl, toss together the cherries, mint, and orange juice. Spread the bread with the goat cheese, spoon the cherry mixture over the top, and serve.
Calories Per Serving205
Folate equivalent (total)28µg7%
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Cherry Bruschetta with Dairy-Free ‘Goat Cheese’ or Mozza
Tomatoes are a classic bruschetta topping, but why not mix things up with another seasonal fruit. This cherry bruschetta boasts sweet, savory, and zesty flavors all in one. It’s bright, fresh, and sure to become a new al fresco favorite for spring and summer. The original recipe used dairy cheese, but we’ve successfully substituted a few wonderful dairy-free cheese alternatives – including homemade and store-bought options.
This fresh cherry sauce recipe with photo was shared with us by nwcherries.com.
Crispy Bruschetta with Goat Cheese, Tomatoes and Mint
Preheat oven to 325°F. Arrange bread slices on baking sheet. Brush olive oil over both sides of bread. Bake bread until golden, about 6 minutes per side. Remove toasts from oven. Rub cut sides of garlic over toasts.
Combine seeded plum tomatoes and fresh lemon juice in medium bowl. Season with generous amount of salt and pepper. Toss tomatoes to combine. (Toasts and tomatoes can be prepared 1 hour ahead. Cover separately and keep at room temperature.)
Preheat oven to 350°F. Spread goat cheese over toasts arrange on baking sheet. Mound tomatoes on toasts, dividing equally. Bake until heated through, about 8 minutes. Transfer bruschetta to platter. Sprinkle with mint.
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Goat Cheese and Mint Bruschetta with Honeydew and Pistachio
4 thick slices of sourdough bread
1 large clove garlic, cut in half crosswise
5 oz goat cheese at room temperature
4 sundried tomatoes, roughly chopped
2 tbsp mint, sliced
2 tbsp extra virgin olive oil
½ honeydew melon peeled and finely sliced with a mandolin or a vegetable peeler
2 tbsp shelled pistachios, toasted and crushed
Salt and pepper to taste
First toast or grill the bread. While the grilled bread is still warm, rub it on all sides with the cut pieces of garlic.
In a medium bowl, combine the goat cheese, olive oil, chopped sundried tomatoes, mint, and salt and pepper to taste. Mix well.
Spoon an even layer of the goat cheese mixture on each bruschetta. Top with the thin slices of melon rolled up loosely. Scatter with the toasted pistachios and drizzle with extra virgin olive oil before serving.
Cherry Mint Goat Cheese Crostini
Simple and delightful, these Cherry Mint Goat Cheese Crostini make a fancy summer appetizer or a beautiful meal.
Hi, friends! I hope you’re doing well, and you’re excited about upcoming Monday. Did I just say a silly thing? Well, I guess so. Please forgive me. First of all, it’s sad to wrap this weekend up. Secondly, it’s been so hot outside for these two days. My brain is melting out.
I don’t mind hot weather (although I prefer comfortable 17-22 degrees C). I just cannot stand being hot and humid at the same time. Brrr.
I literally lose the ability to coherently think and talk. That’s why I am kindly asking for your permission to keep it simple today.
Hopefully, these delightful Cherry Mint Goat Cheese Crostini will help you to forgive me.
Indeed, bruschettas and crostini are one of my favorite summer meals. I can easily live on rustic bread, olive oil, herbs, and tomatoes. Are you with me? However, today we’re going to have a fancier meal if you don’t mind.
Last summer and early fall I was making a few simple yet tasty ideas. Perhaps, you can find something right up your alley.
Have you liked any of these? My personal favorite were these Goat Cheese Cardamom Cherry Crostini. I’m telling you, this combo of cardamom and cherries was spot on!
This year I decided to make another cherry crostini, this time with mint. We have plenty of mint in our garden and on the balcony. Every year we try to plant a new (to us) kind of mint, so this year we’ve been growing quite a few varieties from more classic orange and lemon to more exotic mojito and ginger mint. On a side note, recently I’ve found there’s lavender mint (This totally makes sense because mint and lavender are great friends.) Can you possibly imagine my excitement?
One of my favorite kind has been chocolate mint for a few years. I adore it for being highly aromatic and delicate at the same time. If you have some chocolate mint, you’ve got to try chocolate mint lemonade.
All right, back to our Cherry Mint Goat Cheese Crostini. Well, there’s nothing much to say about them. Crispy bread, piquant goat cheese, a little of dulcet honey, succulent sweet cherries, and fresh chocolate mint. Would you like to make this beauty even more sophisticated? Sprinkle this with some roasted pistachios!
I’m telling you – even Monday are more bearable with this crostini! :)
Calamari Bruschetta With Tomatoes, Goat Cheese, and Mint
Calamari, or squid, were historically a major fish resource for California, especially around Monterey Bay. Overfishing, climate changes, and other factors have significantly reduced the squid population off the California coast. In cooking calamari there is no in-between—either you cook them very briefly or simmer them fir a long time. Anything in between results in a tough, chewy, and thoroughly uninteresting (not to say inedible) product. This recipe uses the fast-cook method and can also be done under a hot broiler if you don’t want to fire up the grill, but the smoky flavor the grill adds is a real plus. This is also a wonderful mixture to use, without the toasts, on hot or cold pasta dishes.
The classic combination of goat cheese and Sauvignon Blanc is further enhanced by the fresh mint and seafood in this dish.
Occasion Casual Dinner Party, Cocktail Party
Recipe Course appetizer, hors d'oeuvre
Dietary Consideration egg-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texture chewy, garlicky, herby, savory, smoky, tangy, tart
Type of Dish canape/crostini
- ½ cup plus 2 tablespoons extra virgin olive oil , plus additional for the toasts
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh basil
- Kosher or sea salt and freshly ground pepper
- 1 pound cleaned small calamari bodies, separated from tentacles
- 3 or 4 medium-firm ripe plum tomatoes , halved and seeded
- 1 small red onion , cut into ¼-inch-thick rounds
- 1 tablespoon roasted garlic
- 2 tablespoons coarsely chopped fresh mint
- 2 tablespoons chopped fresh chives
- Red wine vinegar
- 4 ounces aged goat cheese or feta, crumbled
- 1 crusty Italian or French baguette , cut into ½-inch-thick slices
- Small fresh mint leaves and Fried Capers for garnishing (optional)
In a large bowl, combine the 1/3 cup olive oil, lemon juice, basil, 1 teaspoon salt, and a grinding or two of pepper and whisk together. Add the squid bodies and tentacles and marinate for 1 hour at room temperature.
Prepare a charcoal fire or preheat the broiler. Remove the squid from the marinade and reserve the marinade. Over hot coals or under the broiler, grill the bodies and tentacles until they just begin to firm and turn opaque, only a few minutes. Be careful not to overcook or the calamari will be tough. Slice the bodies into bite-sized rings and the tentacles into bite-sized portions. Set aside. (Do not refrigerate.)
Add the tomatoes and onion to the reserved marinade, stir to coat, then drain and grill briefly. Coarsely chop them and then put them in a large bowl with the calamari, garlic, mint, chives, vinegar, and the 2 tablespoons olive oil. Season to taste with salt and pepper. Gently stir in the goat cheese. Lightly paint the bread with the remaining olive oil and grill over hot coals until lightly toasted with grill marks. Put a heaping tablespoon or two of the calamari mixture on each toast and garnish with a mint leaf and Fried Capers, if using.
How to make cherry and goat cheese crostini
Alex and I love taking this time of year to dream up some special eats to eat with loved ones. This one is a super simple winter appetizer featuring a sweet and savory combo made in heaven: tart cherries and cheese. We took dried Montmorency cherries and cooked them down with a little balsamic vinegar to make a sweet-tart compote, then poured it over goat cheese crostini topped with a few slivers of fresh sage. It’s easy to prepare for guests or for a date night in, and works for occasions from Valentine’s Day to New Year’s Eve.
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Tomato, Basil and Goat Cheese Bruschetta
This is an easy and tasty appetizer, just perfect for late summer when tomatoes are fresh from the vine.
- 2 cups Fresh Tomatoes, Chopped (Roma Preferred)
- 3 cloves Garlic, Finely Minced (may Add More Or Less To Taste)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Balsamic Vinegar
- ½ cups Basil, Chopped
- Kosher Salt And Fresh Cracked Pepper To Taste
- 1 whole French Baguette, Sliced On The Diagonal, 3/4 Inch Thick
- 1 clove Garlic, Peeled And Sliced In Half
- Goat Cheese, To Taste
In a medium mixing bowl, add chopped tomatoes, finely minced garlic, olive oil, balsamic vinegar, and basil together. The longer they sit, the better it will be. Make a few hours ahead or overnight. Add kosher salt and pepper to taste.
Toast baguettes on a cookie sheet just until slightly browned. Rub halved garlic clove over the toasted side to infuse bread with flavor. Spread with goat cheese to taste. Spoon tomato mixture on top of the bread and serve.