Appetizer: United States – Washington — Pacific Northwest – Rainier Cherry Bruschetta

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 1 French baguette, about 12 oz (340 g), sliced into 24 (1/4-inch) rounds
- 2 tbsp (30 ml) olive oil, for brushing
- 8 oz (225 g) fresh goat cheese (chevre)
- 12 oz (340 g) Rainier cherries, pitted and halved (about 1 pint)
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 cup (60 ml) balsamic glaze (store-bought) OR to make glaze: 1/2 cup (120 ml) balsamic vinegar and 2 tbsp (25 g) brown sugar
- 1/4 cup (30 g) toasted hazelnuts, chopped
- 1 tbsp (approx. 3 g) fresh thyme leaves, plus extra sprigs for garnish (or substitute fresh basil)
- 1/4 tsp (1.5 g) kosher salt, plus more for finishing
- Freshly ground black pepper, to taste
- Flaky sea salt, for finishing (optional)

Instructions

Short Description:
Toasted baguette rounds topped with creamy goat cheese, sweet-tart Rainier cherries, and a glossy balsamic glaze, finished with toasted hazelnuts and fresh thyme for a Pacific Northwest seasonal starter.

Regional Notes:
This Washington variation highlights local Rainier cherries—sweet, yellow-red fruit prized in the region—paired with tangy goat cheese and a balsamic reduction for contrast. Toasted local nuts (hazelnuts) and fresh herbs reflect Pacific Northwest produce and flavor accents rather than a generic tomato bruschetta.

1. If making balsamic glaze: combine 1/2 cup (120 ml) balsamic vinegar and 2 tbsp (25 g) brown sugar in a small saucepan over medium heat. Bring to a simmer, then reduce heat and cook, stirring occasionally, until reduced to about 1/4 cup (60 ml) and syrupy, 8–12 minutes. Remove from heat and cool slightly.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
3. Brush both sides of baguette slices lightly with 2 tbsp (30 ml) olive oil and arrange in a single layer on the baking sheet. Toast in the oven until crisp and golden, 8–10 minutes, flipping once halfway. Remove and cool slightly.
4. In a medium bowl, combine pitted halved Rainier cherries, 2 tbsp (30 ml) honey, 1 tbsp (15 ml) lemon juice, 1/4 tsp (1.5 g) kosher salt, and 1 tbsp (approx. 3 g) fresh thyme leaves. Toss gently to coat and let sit 5–10 minutes to macerate; cherries should soften slightly but remain vibrant.
5. Spread about 1 heaping tbsp of goat cheese on each toasted baguette slice, leaving a small border.
6. Spoon cherries on top of the goat cheese, distributing evenly among the slices.
7. Drizzle about 1/2 tsp of balsamic glaze over each crostini (use store-bought glaze or the reduced glaze from step 1). Adjust amount to taste.
8. Sprinkle chopped toasted hazelnuts over the assembled crostini, then finish with a light crack of fresh black pepper and a pinch of flaky sea salt if desired. Garnish with small thyme sprigs.
9. Arrange on a platter and serve immediately as an appetizer (best served within 30 minutes of assembling).