Crostini with Balsamic Roasted Cherries and Goat Cheese

A crowd pleasing summer appetizer from The London Chef, Dan Hayes.


Crostini with Balsamic Roasted Cherries and Goat Cheese



  • 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

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  • STEP 1

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

  • STEP 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.

  • STEP 3

    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).

  • STEP 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.

  • STEP 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.

  • STEP 6

    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.

  • STEP 7

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

  • STEP 8

    Remove from oven and allow to cool.

  • STEP 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.

Recipe By: Dan Hayes