Roasted Cherry + Goat Cheese Toast

I think it'll be a while before I make this recipe again - not because I didn't like it, but because I made it and ate the entire batch. I started with two pounds of cherries. TWO POUNDS! Gone. Just like that - and that doesn't even take into account the bread and cheese I ate. Oy. 

I blame the first pound on having to test the actual recipe. I made a few adjustments and of course needed to taste along the way. But that second pound? I had finished taking these photos and, well, it was lunchtime. What better meal than the Roasted Cherry + Goat Cheese Toast I had just photographed? 

And so, I confess my gluttonous behavior. There's something about warm fruit, creamy goat cheese and fresh herbs that I can't get enough of. Consider yourself warned. It is all too easy to consume excessive amounts of this dish.

Maybe next time, I'll have to invite friends and family over so I can share...

...then again, maybe sharing is overrated.

Roasted Cherry + Goat Cheese Toast

Cherries, pitted and stems removed
Olive oil
Goat cheese, crumbled
Fresh sage leaves
Baguette slices, toasted

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Lay the pitted cherries out on the baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and pepper.

Roast for 20-25 minutes. Spread the warm roasted cherries on toasted baguette slices and top with goat cheese and sage leaves. If desired, drizzle with olive oil and sprinkle with additional salt and pepper. Serve and enjoy!

Quick Tip: I roasted these with just a little olive oil and salt and pepper, but there are plenty of other variations you can try. Roast the cherries with red wine or balsamic vinegar. Top them with other kinds of herbs; instead of sage, try thyme or rosemary. For a bit more sweetness, drizzle the assembled toasts with honey instead of olive oil.