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Roasted cherry bruschetta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Prepare Chrissie's make-ahead breakfast the night before. Chill creamy topping and cherry mixture in fridge to roast in the morning.
Ingredients:
  • 500g fresh cherries, pitted
  • 55g caster sugar
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • 1/2 tsp vanilla bean paste
  • 1 orange, zested, juiced
  • 120g soft goat’s cheese
  • 300ml thickened cream
  • 24.00 gm icing sugar mixture
  • 12 slices panettone, lightly toasted
  • 35g pistachio
  • Fresh mint leaves, to serve
Instructions:
  • 1. Preheat your oven to 180C. 2. Combine cherries, caster sugar, cinnamon, star anise, and vanilla in a roasting pan. 3. Drizzle with orange juice and sprinkle with orange zest. Gently mix everything together. 4. Bake for 20 mins until the cherries soften and syrup thickens slightly. 5. Allow to cool before serving.
  • In a medium bowl, mash the goat's cheese until smooth using a fork. Gradually whisk in the cream until soft peaks form, then add the icing sugar and whisk to combine.
  • To serve, plate the panettone slices and add a spoonful of creamy goat cheese on top. Top with the roasted cherries, pistachios, and fresh mint for a delightful finish.

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