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Roasted Cherries With Gorgonzola and Honey – A Simple, Elegant Bite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Fresh cherries (2 cups, pitted; sweet cherries like Bing are ideal)
  • Olive oil (1 tablespoon)
  • Sea salt (a pinch, to balance the sweetness)
  • Freshly ground black pepper (optional, for a subtle bite)
  • Gorgonzola (about 4–6 ounces, crumbled; dolce for milder, piccante for stronger)
  • Honey (2–3 tablespoons, to taste)
  • Balsamic vinegar (1–2 teaspoons, optional, for brightness; aged balsamic is best)
  • Fresh thyme or rosemary (a few sprigs; thyme is more delicate, rosemary more aromatic)
  • Crostini or crackers (optional, for serving)
  • Toasted nuts like walnuts or pistachios (optional, for crunch)
  • Flaky sea salt (optional, for finishing)

Method
 

  1. Prep the cherries: Preheat your oven to 400°F (200°C). Pit the cherries and spread them on a parchment-lined baking sheet.
  2. Season and roast: Toss the cherries with olive oil, a pinch of sea salt, and a little black pepper if you like. Scatter a few thyme leaves or a small rosemary sprig on top. Roast for 12–15 minutes, until the cherries are soft and glossy, and their juices start to thicken around the edges.
  3. Optional glaze: If using balsamic, drizzle it over the hot cherries and toss gently. The heat will help it reduce slightly and cling to the fruit.
  4. Plate the base: Arrange gorgonzola on a serving plate or individual crostini. If you prefer it slightly melty, you can warm the cheese on toasted bread for a minute in a low oven.
  5. Add the cherries: Spoon the roasted cherries and their juices over the gorgonzola.
  6. Finish with honey: Drizzle with honey while the cherries are still warm. Add toasted nuts if using, a sprinkle of fresh thyme leaves, and a few crystals of flaky sea salt for pop.
  7. Serve: Enjoy warm with crostini, crackers, or alongside a peppery salad. It’s best served right away.