Cherry and Boiled Peanut Bruschetta
- Level: Easy
- Yield: about 10 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 143
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 6
- Sodium
- 97
- Total: 45 min
- Active: 25 min
Ingredients
1/2 baguette
One 16-ounce bag frozen dark cherries
1 teaspoon cornstarch
2 tablespoons unsalted butter
1/2 cup panko breadcrumbs
1/2 cup boiled peanuts, shelled and chopped
2 tablespoons chopped fresh mint
Directions
- Preheat the oven to 350 degrees F.
- Slice the baguette half on the bias into 3/4-inch-thick slices (about 10). Place the slices on a baking sheet. Bake until lightly toasted, 8 to 10 minutes.
- Meanwhile, place a saucepot over medium heat. Add the frozen cherries and cook until softened, about 5 minutes. Use the side of a spoon to cut the cherries in half. In a small bowl, combine the cornstarch with 1/4 cup water. Pour the cornstarch mixture into the cherries, stirring to combine. Continue to cook until slightly thickened, 5 to 8 minutes more. Set aside to cool completely.
- To prepare the peanuts, place a large skillet over medium-high heat. Add the butter and heat until melted. Spread out the breadcrumbs in the skillet and cook, stirring frequently, until toasted, about 3 minutes. Push the breadcrumbs to the side of the skillet and add the peanuts. Heat for 1 minute just to cook off any brine. Turn off the heat and stir the peanuts into the breadcrumbs.
- To assemble, spoon the cherry sauce onto the crostini. Sprinkle the peanut crumble over the cherries. Sprinkle the crostini with the fresh mint and serve immediately.