Goat Cheese & Cherry Bruschetta on Wasa Sourdough Crispbread
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
4 PIECES WASA® SOURDOUGH CRISPBREAD
4 OUNCES GOAT CHEESE, SOFTENED
1 CUP FRESH OR FROZEN CHERRIES, PITTED AND HALVED (JARRED OR PRESERVES WORK AS WELL)
1 TABLESPOON HONEY
1 TEASPOON BALSAMIC GLAZE (PLUS EXTRA FOR DRIZZLING)
1 TEASPOON OLIVE OIL
PINCH OF SALT
PINCH OF FRESHLY GROUND BLACK PEPPER
2 TABLESPOONS FRESH BASIL LEAVES, THINLY SLICED (PLUS EXTRA FOR GARNISH)
2 TEASPOONS CHOPPED FRESH MINT (OPTIONAL, FOR ADDED FRESHNESS)
How to:
1.
For the cherry bruschetta topping: In a small skillet over medium heat, add a teaspoon of olive oil, cherries, honey, a pinch of salt & black pepper. Cook for 3-4 minutes stirring occasionally until the cherries soften and release some juice. Remove from heat and stir in balsamic glaze. Let cool to room temperature.
2.
Prepare the Crispbread toasts: Lay the Wasa Sourdough Crispbreads on a serving platter and top each crispbread with 1 ounce of goat cheese. Spoon the cherry bruschetta on top of the goat cheese toasts.
3.
Garnish each with thinly sliced basil leaves, mint, and a drizzle of balsamic glaze.
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