Cerise Confit Crostini

Experience a symphony of textures and flavors with this luxurious crostini. The rich, meltingly tender duck confit is perfectly balanced by a vibrant, sweet-tart cherry and balsamic reduction, all resting on a creamy layer of goat cheese and a crisp slice of toasted baguette. It's an appetizer that transforms a simple bite into a gourmet indulgence.

Seafood

Ingredients

1 French baguette, sliced diagonally into 1/2-inch thick pieces
2 tablespoons extra virgin olive oil
4 ounces soft goat cheese (chèvre), at room temperature
4 ounces duck confit, shredded and warmed
1/2 cup fresh or frozen pitted cherries, halved
2 tablespoons balsamic vinegar
1 tablespoon granulated sugar
1 sprig fresh thyme, leaves only
Pinch of sea salt and freshly ground black pepper

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
minutes, or until golden and crisp. Remove and let cool slightly.
While the bread toasts, prepare the cherry reduction. In a small saucepan, combine the halved cherries, balsamic vinegar, and sugar. Bring to a simmer over medium heat, then reduce the heat to low and cook for 5 minutes
minutes, stirring occasionally, until the sauce has thickened slightly and the cherries are soft. Stir in the thyme leaves and a pinch of salt and pepper.
Spread a generous layer of goat cheese onto each toasted crostini slice.
Top the goat cheese with a spoonful of the warmed, shredded duck confit.
Drizzle the cherry and balsamic reduction over the duck confit.
Serve immediately, garnished with a tiny sprig of fresh thyme if desired.

Chef's Tip & Pairing

A light-bodied, earthy Pinot Noir or a chilled glass of dry Rosé will beautifully complement the richness of the duck and the acidity of the cherry.

From the Tini Crostini Collection