I’m pretty proud of myself for making the most of this cherry season.  Sure, I’ve eaten more than my share (and yours) of plain ol’ cherries as nature made them, but I’ve also done lots of cooking, baking, and cocktailing with them.  Last year I received a free issue of Fine Cooking magazine.  It just so happened to be their summer issue with a whole spread devoted to cherries.  Needless to say, it was love at first sight.  Unfortunately I didn’t see that spread until cherry season was over so I’ve been impatiently waiting for the calendar pages to flip over again and finally, the time is here.

I dug out the issue and have made several of the cherry recipes.  I never tire of trying new ways to top baguette slices, and the fruit + goat cheese combo is a new favorite of mine so this was sure to be a hit.  This recipe also exposed me to a new ingredient I was previously unfamiliar with, jicama.  It is a root vegetable apparently related to a turnip that also reminded me of a potato.  The components of the cherry relish are really nicely balanced with the sweetness of the fruit, the crunch from the jicama, the bite from the scallions and the creamy tang of the goat cheese.  All in all this is a really nice appetizer, and a slightly out of the ordinary way to enjoy cherries.  Stay tuned tomorrow for another cherry recipe of the sweet variety!


1 cup fresh sweet cherries, pitted and finely chopped
½ cup finely chopped jicama
1 medium scallion, finely chopped (white and green parts)
½ tsp. red wine vinegar
Pinch of cayenne pepper
Kosher salt and freshly ground pepper
4 oz. soft goat cheese
18 ½-inch thick baguette slices, lightly toasted


  • 01

    In a medium bowl, combine the cherries, jicama, scallion, vinegar, and cayenne.  Toss well to combine.  Season with salt and pepper to taste.  Spread a thin layer of goat cheese over each baguette slice and spoon some of the cherry mixture over the top.  Serve.


  • I don’t really do any cooking or baking with cherries but there are a lot of recipes I’d like to try. I love the idea of combining cherries with goat cheese!

  • I have never paired goatcheese with cherries, sounds fab!

  • During the summer, I basically live for (and off of!) cherries. They are my absolute favorite fruit, but their season is so fleetingly short! I always tell myself I’ll buy a ton and freeze them, but the cherries never make it that far ;). These crostini look fabulous – I don’t think I’ve ever paired cherries & goat cheese together, but it sounds like a delicious combination!

  • THese look gorgeous, Annie!

  • Annie, you know this is right up my ally. I think I’ll make it when we have people over for dinner this weekend!

  • I love anything with goat cheese so I will definitely be trying these soon.

  • So glad to finally know what jicama is! This is an easy appetizer to store away. Thanks for sharing!

  • Beautiful! We have a college student from Mexico staying with us this summer, and she craves slices of jicama and mango sprinkled with fresh lime juice and chile salt. It’s really good!

  • Ludivine

    I am really intrigued by this recipe. Just wondering what I could use instead of jicama if I can’t find it at the store? Does it have the consistency of a potato?

  • jen

    annie, have you ever had strawberry rainier cherries? i am not a sweet cherry fan, but they looked so pretty i decided to try them. they’re AMAZING! i’m a total convert, but apparently they have a very short season so next year i’m going to stock up and freeze some :)

  • Annie

    It does have the consistency of a potato, but I’m not sure potato would taste as good raw, if that makes sense. It mainly provides crunch and not much flavor, so really anything else crunchy that you think would be good should work.

  • Melanie S (@LanieInCan)

    Annie — I think I’m headed towards and addiction to your blog. What a great, easy recipe. I can’t wait to use it!

  • This sounds delicious! I love cherries too, and this combination sounds like a winner! This makes me want to go out and experiment with some jicama too!

  • This is a winner! Michael and I love cherries, goat cheese, and jicama, so this is sure to be a hit for us. Thanks for sharing!

  • Yum! This sounds tasty!!

  • Alice

    These look beautiful! Crostini with goat cheese and just about anything is a hit at our house. I’m so glad you liked the jicama, it’s quite popular down south. We even had a very light jicama and orange salad served at our wedding :)

  • Like you, I am slowly coming around to the whole fruit/savory pairing. For some reason this just sounds amazing to me!! I hope I have an excuse to try it before cherry season is over!

  • This is a brilliant idea! Any excuse to use goat cheese is good for me!

  • KCatGU

    Jicama is great! Any time I bring a veggie tray somewhere, I like to include jicam sticks. For me they have a lots of crunch and a subtle sweetness mixed with earthiness. Also pretty easy to find in a regular grocery store here in Phoenix.

  • These are just so pretty and intriguing! jicama, huh? How interesting! I love different crostini combinations and this is one of the most original! great post!

  • I bet that is just fantastic, the contrast of the goat cheese and the cherries. Delicious. Come over and visit us. We have a really delicious Southern favorite today.

  • I’m pretty sure I’m going to make these as an appetizer and eat so many along the way that it becomes dinner!

  • This looks beautiful! Love the cherry and goat cheese combo too!

  • I very rarely do anything with cherries, but this looks so intriguing that I have to give this a try.

  • Sorry about that! I’m phone reading. What I meant to say was that jicama is very popular where I live. Its very common to see it sliced or juliened topped with lime and salt, sometimes chile powder as a table snack in Mexican households. Its also commonly marinated {perhaps mascerated ia a better word} in lemon juice and used to garnish tacos and spicy soups like red posole. However, I’ve never considered it combined with flavors like cherry! I love this!!! Definitely going to try to look at jicama in a new way!

  • Amber280ia

    It is not cherry season and I would SO love to try this recipe! Can you think of an alternative fruit to use?

  • annieseats

    I’d recommend waiting until cherry season, and just using other recipes for things that are currently in season.

  • dmarie

    I made this last night for a recipe swap that I belong to. Everyone LOVED it! I passed out a lot of copies of your recipe. Thanks so much!