Cherry-Mozzarella Crisps

Cherry-Mozzarella Crisps
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 pints fresh sweet cherried, halved and pitted
  • 1 cup sugar
  • 1 teaspoon lemon zest, plus 1 tsp. fresh lemon juice
  • 10 ounces buffalo mozzarella or fresh mozzarella, chopped or shredded
  • 1/4 cup heavy cream
  • 2 tablespoons EVOO, plus more for brushing
  • Salt and pepper
  • 24 half-inch-thick baguette slices (from 1 loaf)


In a medium saucepan, cook 1 pt. cherries, the sugar, 1 cup water, 1/2 tsp. lemon zest and the lemon juice over high heat, stirring often, until the mixture thickens, about 20 minutes. Let cool slightly, then mix in a blender until smooth; refrigerate until chilled. Fold the remaining cherries into the chilled cherry mixture.

Preheat the oven to 400 degrees . In a medium bowl, stir together the cheese, heavy cream and 2 tbsp. EVOO; season.

Arrange the baguette slices on a parchment-lined baking sheet; brush with a little EVOO. Bake until just crisp, 8 to 10 minutes. Spoon a dollop of the cheese mixture onto each baguette slice and bake until the cheese melts, about 3 minutes. Top each toast with a dollop of the cherry mixture and a generous pinch of pepper. Sprinkle toasts with the remaining 1/2 tsp. lemon zest.