1tablespoonbalsamic glazehome made or store-bought, for drizzling
Instructions
Slice the baguette into ½ inch slices.
Brush lightly with extra-virgin olive oil. Bake at 375°F for 7 – 8 minutes, turning over halfway through until golden brown. The crostini should be slightly crispy on top but the inside should be tender.
Spread cherries on a parchment-paper lined baking sheet. Drizzle with a little olive oil and sprinkle with chopped fresh rosemary. Roast in the oven for 5 - 7 minutes while you're toasting the baguette. They should take about the same amount of time. Remove them from the oven and discard the rosemary sprigs.
In a mini food processor (or blender or with an electric mixer) make the whipped goat cheese spread. Combine goat cheese, cream cheese, 1 teaspoon honey, ½ teaspoon lemon juice and ½ teaspoon lemon zest. Process until blended.
Spread each baguette slice with whipped goat cheese, top with two or three roasted cherry halves, drizzle with remaining honey and balsamic glaze and sprinkle with coarse sea salt and fresh rosemary. Serve and enjoy!
Notes
Roasted cherries will last for up to 3 days in the fridge.You can make the goat cheese mixture up to 5 days in advance. Keep it refrigerated in an airtight container.