1 punnet Cherries
A few stalks of fresh Thyme
6 Slices French Baguette
1 Log Chevin Cheese
Balsamic Reduction to drizzle
Place the cherries into a roasting tin and drizzle with the honey. Scatter the fresh thyme leaves over and roast the cherries in a pre-heated oven for 15 minutes at 180ºC. Remove and allow to cool before removing the pips.
Grill the slices of bread on a hot griddle until crispy, remove and allow to cool for a minute or two.
Once ready to serve, spread a layer of the Chevin on the crostini and top with a couple of roasted cherries. Drizzle a small amount of the balsamic reduction over the top – and serve at once.