Whipped Goat Cheese Crostini with Fresh Cherries and Coconut Flakes
A creamy, tangy whipped goat cheese piped onto golden crostini and topped with fresh cherries, coconut flakes, and a drizzle of honey. This easy summer appetizer comes together in under 30 minutes and is guaranteed to disappear fast at any gathering.
Servings 10 crostinis
Calories 200kcal
Equipment
- baking sheet
- Small food processor or blender
- Quart-size zip-lock bag
- Scissors
- Paring knife and cutting board
- Olive oil spray
Ingredients
Whipped Goat Cheese
- 1 cup whole milk ricotta
- 8 oz plain goat cheese chèvre
- 1 tablespoon honey
- 1 tablespoon olive oil
- Juice of half a lemon about 1.5 tablespoons
Crostini
- 1 ciabatta roll or baguette sliced into 1/2 inch rounds
- Olive oil spray
- Or 1 bag store-bought crostini
Toppings
- 15 Fresh cherries halved and pitted (about 1 cup)
- 1/4 cup coconut flakes
- Honey for drizzling
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Slice bread into 1/2 inch rounds and arrange in a single layer on a baking sheet. Spray both sides lightly with olive oil spray.
- Toast for 3 to 5 minutes per side until golden and crisp. Remove from oven and let cool completely. Skip this step if using store-bought crostini.
- Add ricotta, goat cheese, honey, olive oil, and lemon juice to a small food processor. Blend until completely smooth, scraping down the sides as needed.
- Transfer the whipped cheese into a quart-size zip-lock bag. Seal the bag and press out the air.
- Refrigerate for at least 10 minutes to firm up the mixture.
- While the cheese chills, halve the cherries and remove the pits.
- When ready to assemble, snip a small corner off the zip-lock bag. Pipe the cheese onto each crostini in a swirl or mound.
- Press 2 to 3 cherry halves into the cheese on each crostini.
- Scatter coconut flakes over the top and finish with a drizzle of honey.
- Serve immediately.
Notes
- The whipped goat cheese can be made up to 2 days ahead and stored in the zip-lock bag in the refrigerator.
- Crostini can be toasted up to 3 days ahead and kept in an airtight container at room temperature.
- Assemble no more than 1 hour before serving to keep the crostini crisp.
- Use whole milk ricotta for the creamiest texture.
- No food processor? A hand mixer works well too.
- Swap cherries for sliced strawberries, peaches, or figs depending on the season.
- For a more savory version, replace the honey drizzle with a balsamic glaze.
