This Cherry, Jalapeno Relish recipe was inspired by the amazing cherries that are in season right now. I have been exploring the farmers markets in Orange County for a new project. We are fortunate to have one in many of our cities. Almost every day there is a farmers market you could visit.
This year I am trying to eat seasonally and when possible, buy my produce from local markets. The fresher the food the less you have to do in preparation. Tasting the cherries at the Yorba Linda Farmer’s Market I noticed that the flavor was much richer then some of the ones I have bought at the grocery store.
Looking at farmers market websites I found many wonderful recipes. There were several cherry recipes that inspired me and I was intrigued by a cherry jalapeno relish topping a goat cheese crostini. The combination of tart cherries, creamy goat cheese and a little kick were amazing. I brought a batch of these to a Laker parties this last week. What a great game that last one was.
The night I made these let’s just say the crostini were more successful than our team, but what a difference a few days makes! Cherry, Jalapeno Relish on a Goat Cheese Crostini
1 cup bing cherries, pitted and diced
1/2 jalapeno, seeded and diced
1 scallion, sliced
1 tablespoon balsamic vinegar
Sea Salt & Freshly ground pepper
2-3 teaspoons olive oil
1 loaf french bread, sliced
3-4 ounces goat cheese, softened
Mix the cherries, jalapeno, scallion and balsamic vinegar in a bowl. Add one teaspoon of the olive oil and salt and pepper to taste. Set aside.
Place the bread slices on a baking sheet and brush with olive oil. Toast the bread until slightly toasted.
Top each piece of bread with goat cheese and a spoonful of the cherry relish.