A crowd pleasing summer appetizer from The London Chef, Dan Hayes.
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Balsamic Roasted cherries
Heat a non-stick frying pan on medium heat. Add the cherries and sautee for a minute or two.
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.
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).
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.
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.
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.
Bake until crisp and golden brown turning once to allow even cooking, approxiamtely 8 minutes.
Remove from oven and allow to cool.
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.