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Cherry Compote with Goat Cheese and Crostini




Recipe courtesy of Chef/Owner Ron Boucher Chez Boucher Culinary Arts Training School


Number of Servings

Yield 36 crostini from two baquettes or serve on crackers


Compote (make ahead)

1 cup water
1/4 cup port wine
1/2 cup dried cherries
1 cinnamon stick
1/2 teaspoon vanilla paste
1 can black cherries
1 orange, plus juice and zest
1/4 cup honey

Place water and dried cherries together in a medium sauce pan. Bring to a slow simmer for 15 minutes or until water is reduced to 1/4 cup.

Add the canned cherries and the balance of ingredients. Cover and simmer for 45 minutes.

Remove and cool before using. Can be made one day ahead.


2 baguettes, sliced

Toast in the oven for four minutes on a baking sheet.

Whipped goat cheese

1-2 tablespoons heavy cream
8 ounces goat cheese
2 ounces cream cheese

Preparation - Directions

Whip all together until creamy. Place on top of a toasted baguette crostini, then top with the compote.
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