How to Make Cherry Coconut Crostini
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One of the things I love about summertime is the abundance of fresh fruit and all the creative ways to serve it.
Our family recently enjoyed a bowl full of Harry and David’s beautiful red, sweet cherries, one by one …
But I saved a few out to make an appetizer for our friends who were coming for dinner. I had to hide them in the fridge, because fresh fruit is devoured rather quickly in our household. :)
Pit and cut the cherries in half. (Do you have a cherry stoner? They are brilliant! They have an automatic feed tray and a catch hopper. And it’s a quick and easy job for the kids to help with.)
Make your toasted crostini.
Spread with goat cheese (add in a tiny bit of orange zest).
Add cherry halves.
Sprinkle lightly with toasted coconut.
Top with fresh mint.
Lightly salt with Sea Salt.
Fruit, goat cheese, herbs, and salt–really makes the best crostini.
They are so fun to serve when entertaining, too.
Do you have a go-to crostini that you serve to guests?
I’m on a crostini mission lately to find new fun ways to make easy appetizers, mostly with fruit. I’ll be attending the EVO’ 12 conference in Park City, UT this week and Harry and David is sponsoring my attendance. I’m so excited to be with some of their amazing staff and introduce them to some fabulous bloggers at EVO (my 3rd year to attend).
I was not paid for this post today, but the cherries were provided by H&D; all opinions are my own.
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