Crostini with Balsamic Roasted Cherries and Goat Cheese

Ingredients

• 1 ½ cups pitted and roughly chopped cherries
• ½ finely diced red onion
• 8 sprigs, folded in half and tied with string, fresh thyme
• 1 tsp canola oil
• ½ cup red wine
• ¼ cup brown sugar
• ½ tsp freshly ground black pepper
• 1 tsp sea salt
• 1 cup pitted and halved cherries
• ¼ cup balsamic vinegar
• 1 x sliced on an angle into 12 pieces, french baguette
• olive oil
• sea salt
• chilled goat cheese
• to garnish fresh thyme
• to garnish, fresh cracked black pepper

Directions

1. 1

   Balsamic Roasted cherries
   Heat a non-stick frying pan on medium heat. Add the cherries and sautee for a minute or two.

2. 2

   Add balsamic vinegar and continue to sautee until the majority of the vinegar has evaporated and cherries are glazed and coated, approximately 2 minutes. Put on a plate and allow to cool.

3. 3

   Chutney:
   Heat a non-stick frying pan on medium heat. Put the red onion, thyme, canola oil and sea salt in pan. Allow to sweat down for 3-4 minutes, but do not allow to brown (you may need to adjust heat to a lower temperature depending on your stove).

4. 4

   Add cherries, brown sugar and black pepper. cook down for 2 minutes, until all the sugar has melted, and the mixture to start to lightly caramelize.

5. 5

   Add red wine, turn up the heat slightly and continue cooking and stirring approximately 5 minutes, until the mixture is the consistency of jam. remove from heat, put in bowl and allow to cool.

6. 6

   Crostini
   Pre-heat oven to 400°F on the convection bake setting. Place sliced bread on baking sheet, drizzle liberally with olive oil and sprinkle sea salt over entire sheet.

7. 7

   Bake until crisp and golden brown turning once to allow even cooking, approxiamtely 8 minutes.

8. 8

   Remove from oven and allow to cool.

9. 9

   Assemble by spooning the chutney onto crostini. Crumble cold goat cheese over chutney. Place a few roasted cherries on top. Finish with fresh thyme leaves and cracked black pepper.