This recipe is fast and simple, but it yields a beautiful, elegant appetizer perfect for entertaining or just snacking. It’s a technique that can be used with any dark, dried fruit. Martha Stewart makes this recipe with dried Mission figs, but I substituted cherries. I think it could be interesting to make the same compote with white wine and apricots.This hors d’oeuvre comes together in less than ten minutes…. and will probably disappear that quickly too.
Goat Cheese Crostini with Cherry Compote
(adapted from Martha Stewart)
1 baguette, cut on the diagonal into 24 slices
3 tblsp olive oil
1/2 cup dried cherries (or other dark fruit), roughly chopped
1/4 cup light-brown sugar
1 cup dry red wine
1/2 tsp fresh thyme leaves, plus more for garnish
5 oz goat cheese (1 small log)
1. Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.
2. In a small saucepan, combine cherries, sugar, wine, thyme, and a pinch of salt. Bring to a boil; reduce to a simmer, and cook until thickened, 7 to 9 minutes. Let compote cool to room temperature.
3. Divide evenly, spread each toast with goat cheese, and top with compote. Garnish with thyme.