Fresh cherry relish and goat cheese crostini

by Steph Weber - June 13th, 2011
Categories: cook, eat less meat

Fresh cherries are in season, hooray! I bought some, and made this, and it was awesome:

Tip: to easily pit cherries without a cherry pitter, all you need is a beer or wine bottle and a dowel (or the wide end of a chopstick). Just place a cherry on top of the bottle, press the dowel into the cherry until it punctures through and pops out the pit. I’m pretty sure it’s what MacGyver would do.

This recipe calls for jícama, which I’ve never cooked with before. It’s crisp, juicy, and slightly sweet, making it a nice addition to this salsa. I found it easily at my grocery store, which is one of the top crappiest grocery stores on the planet, so it’s readily available!

This is a great vegetarian (though not vegan because of the cheese) snack for summertime. It’s fresh and flavorful, and the goat cheese makes it substantial enough for a lunch. A great way to eat less meat!

Here’s the recipe from my favorite magazine, Fine Cooking. Simple and delicious. And it contains goat cheese, which always makes me happy. Enjoy!

1 cup fresh sweet cherries (about 5-1/2 oz.), pitted and finely chopped
1/2 cup finely diced jícama
1 medium scallion (white and green parts), very thinly sliced
1 tsp. chopped fresh mint
1/2 tsp. red wine vinegar
Pinch of cayenne; more to taste
Kosher salt and freshly ground black pepper
2-1/2 oz. (1/3 cup) soft fresh goat cheese
2-1/2 oz. (1/3 cup) ricotta cheese
Eighteen 1/2-inch-thick baguette slices, toasted

In a medium bowl, stir the cherries, jícama, scallion, mint, vinegar, and cayenne. Season to taste with salt, black pepper, and more cayenne.

In a small bowl, mix the goat and ricotta cheeses with a pinch each of salt and black pepper. Lightly spread the cheese over each baguette toast and top with the cherry relish.

1 Response to Fresh cherry relish and goat cheese crostini

  1. This looks fantastic, and I can’t wait to try it. I’m so glad you discovered jicama! It’s big in southwestern cooking, and I love it so much. It’s really good julienned and tossed in a salad, or cut it in thicker sticks, squirt with some fresh lime, and eat it straight. So freaking good, especially in the summertime!