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Festive Cherry Platter

Cherries, Emma Nkunzana

Juicy fresh and baked cherries, a variety of tangy cheeses, golden pastry, bite-sized crostinis. A burst of flavour in every bite. Perfect for the holiday table.

 

Ricotta with Honey & Thyme on Crostini, Topped with Baked Cherries

Makes about 14 crostini.

Ingredients

  • 1 baguette, sliced into 14 rounds
  • 2 Tbsp olive oil
  • 200g ricotta
  • 2 Tbsp runny honey
  • 1 tsp fresh thyme leaves (plus extra for garnish)
  • 200g cherries, pitted
  • 1 Tbsp balsamic vinegar
  • 1 tsp sugar
  • Pinch of salt

Method

  1. Preheat the oven to 180°C (fan)

  2. Line a baking tray with baking paper

  3. Toss the cherries with balsamic vinegar, sugar, and a pinch of salt

  4. Place in an oven proof dish and bake for 10 – 12 minutes, until softened and lightly caramelised

  5. Brush the baguette slices lightly with olive oil

  6. Arrange on a tray and bake for 6–8 minutes, turning once, until crisp and golden

  7. Allow to cool slightly

  8. In a small bowl, whisk together the ricotta, honey, and thyme until smooth

  9. Transfer to a piping bag fitted with a star or round nozzle

  10. Pipe a swirl of ricotta mixture onto each crostini

  11. Top with a tablespoon of baked cherry and drizzle lightly with the cherry cooking juices

  12. Garnish with a few fresh thyme leaves and serve as elegant bite-sized canapés

Upside down cherry, blue cheese and balsamic puff pastry squares.

Makes about 18 squares.

Ingredients

  • 400g puff pastry roll, defrosted
  • 180g cherries, pitted and sliced
  • 150g blue cheese, crumbed
  • 2 tsp dried thyme
  • 2 Tbsp balsamic reduction
  • 1 egg, whisked

Method

  1. Preheat the oven to 200°C (fan)
  2. Line a baking tray with baking paper
  3. Roll out puff pastry, cut pastry into 5 x 7 cm rectangles, you should have approximately 18
  4. With a sharp knife, create a 0,5cm border around the pastry square, careful not to cut all the way through
  5. On the prepared line tray, place a couple of sliced cherries in the shape of a 5 x 7cm square, followed by a teaspoon of cheese, a couple of thyme leaves and a drop or two of balsamic reduction
  6. Carefully place a pastry square over the filling, neatly pressing the edges to enclose. Repeat with the remaining ingredients
  7. Brush the tops with the whisked egg and bake for 15–20 minutes, or until the pastry is puffed and golden
  8. Serve immediately

Cherry and bacon wrapped skewers served with a Gorgonzola dipping sauce

Makes about 7 skewers.

Ingredients

  • 180g (21) cherries, pitted
  • 110g (7 slices) streaky bacon
  • ¼ Cup Maple syrop
  • ½ Cup sour cream
  • 100g Gorgonzola

Method

  1. Thread a slice of bacon onto a skewer, then add a cherry
  2. Fold the same slice of bacon back over the cherry, add another cherry, and repeat until the bacon finishes on top of the last cherry, you should use 3 cherries per skewer
  3. Continue with the remaining ingredients to make about 7 skewers
  4. Brush the skewers with maple syrup
  5. Preheat the air fryer to 200°C and cook the skewers for about 5 minutes, or until the bacon is crisp and cooked through
  6. For the dipping sauce: In a small saucepan, gently heat the sour cream, then crumble in the Gorgonzola
  7. Stir until the cheese has melted and the sauce is smooth
  8. Season with salt and pepper to taste.