Don’t let the fresh cherry season pass you by without making this easy appetizer! Roasted Cherry and Goat Cheese Crostini is a beautiful balance of sweet and savory with juicy cherries, fresh thyme, and creamy goat cheese. You’ll love it all on a bed of crisp crostini toasts. It’s the perfect summer appetizer!
So you’ve already fallen in love with roasting vegetables, right? Like, I don’t need to tell you how good broccolini is when it’s roasted, or that root vegetables become magical little things when they get that caramelized exterior, do I?
But have you roasted fruit yet? Not just any fruit, either. Fresh, in-season, juicy, and sweet fruit like cherries, or grapes. Because the magic happens here, too, my friends.
Roasted fruits become caramelized and even sweeter, resulting in a thick, compote-like concoction that can be topped on yogurt, served on a charcuterie board, or yep, you guessed it, slathered on crostini for the easiest appetizer around.
With just a few simple steps, this is yet another quick and easy crostini appetizer recipe that comes together and is ready to impress those guests of yours. Or your family. Or for crying out loud, your dang self because sometimes self-care comes in the form of roasted cherries, goat cheese, a baguette, and a glass of wine.
What You’ll Need for Roasted Cherry Crostini
The only way summer appetizers are happening around here is if the ingredient list is short and sweet, with fresh produce, and I don’t have to think about it too much. This is why this ingredient list is, well, brief.
- Fresh Cherries – they’re sweet, a little tart, juicy, and only in-season for a short time, so don’t sleep on them! Grab yourself a bag and get to roasting!
- Fresh or Dried Thyme – I’m all about going for fresh thyme when it’s growing like a weed in the garden, but you can also use dried thyme to add the warm, earthy, herby flavor to the roasted cherries.
- Baguette – you’ll need a baguette to make the crostini, but you could also buy premade crostini.
- Goat Cheese – it’s creamy, tangy, and that balances out the sweet cherries for a match made in heaven! Not into goat cheese? You could use a creamy brie or even blue cheese for a more punchy tang, but keep in mind, using a different cheese will change the flavor profile of the crostini.
It’s an option to toss the roasted cherries in balsamic vinegar for an even deeper flavor of both tart and sweet.
That’s it. Of course, you’ll need some olive oil, salt, too, but we’re classifying those under pantry ingredients. Oh, and some basil or thyme for garnish is perfection.
How to Roast Cherries
Roasting cherries couldn’t be any easier. The most difficult part, or rather, time-consuming part, is pitting the cherries. Don’t leave those little guys in! I love using my multi-cherry pitter for this recipe because it honestly makes life a whole lot easier.
If you don’t have a cherry pitter no need to worry. Use a knife to cut the cherry in half, gently remove the pit, and be on your way.
If you are using a cherry pitter, halve the cherries after removing the pit.
This quick-release multi-cherry pitter is a time saver when it comes to pitting many cherries at once!
Once you’ve completed the pitting process, it’s time to roast. Toss the cherries in a little oil (vegetable or olive oil both work), salt, thyme, and a sprinkle of salt if you’d like. Place them on a rimmed baking sheet. You’re best off to line the baking sheet with parchment paper or foil before roasting, as some of the juices may caramelize and stick to the pan.
Roast them in the oven until soft and juicy, tossing about halfway through the cooking time. While the cherries roast, make the crostini and it will all come together at once.
To assemble the crostini, top the crispy toasts with a schmear of goat cheese. Then spoon the roasted cherries on top, in a mound as big as your heart desires. Garnish with fresh herbs – I love the freshness of basil and thyme – a sprinkle of flakey salt if desired.
Room temperature goat cheese will be easiest to spread. Take it out of the fridge before you begin pitting the cherries and it will be ready by the time you need to assemble it.
There’s not much else to it. Now it’s time to pour a glass of red wine, find yourself a patio table, and dig in! This cherry crostini is perfect to serve as an appetizer at a party, for a happy hour snack, or when you need a little fruit-and-cheese pairing.
More Easy Summer Crostini Recipes
- Citrus Pesto Crostini
- Balsamic Bruschetta
- Blackberry Burrata Mint Crostini
- Roasted Grape and Honey Crostini
Get the Recipe Roasted Cherry and Goat Cheese Crostini
- 1.5 pounds fresh cherries, pitted and halved
- 3 Tablespoon olive oil, divided
- 1/4 teaspoon dried thyme, or 4-5 fresh sprigs
- 1 baguette, sliced on the diagonal (approximately 16 slices)
- 4 oz. goat cheese, room temperature
- 1/2 tsp coarse sea salt
- Fresh basil, for garnish
- 2 Tablespoon aged balsamic vinegar, optional
- Preheat oven to 400°F. Using a large baking sheet with edges, coat cherries with about 1 tablespoon olive oil, dried thyme, and a sprinkle of salt and pepper. Roast for approximately 25 minutes, stirring halfway through. Remove from oven and set aside to cool slightly.
- Meanwhile, make the crostini by drizzling each baguette slice with olive oil and salt. I like to spread the slices among a large baking sheet, drizzle, flip, and move around on the pan to continue soaking up the oil. Then, spread the baguette slices evenly across the pan During the last 10 minutes of the cherries roasting, place the crostini in the oven and cook on each side for 3-5 minutes. Remove once they are golden and toasted.
- To assemble the crostini, spread the goat cheese evenly among the crostini, using as much as you'd like. I recommend about a tablespoon per crostini, depending on the size. Top the goat cheese with the roasted cherries and garnish with fresh basil or thyme as desired. Optional: drizzle with an aged balsamic vinegar for another level of yum or a pinch of flakey sea salt.