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Roasted cherry bruschetta

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Prep this for Chrissie breakfast the night before. Make the creamy topping and pop in the fridge with the cherry mixture, ready to roast in the morning.

  • Serves6
  • Cook time20 minutes
  • Prep time15 minutes
Roasted Cherry Bruschetta


  • 500g fresh cherries, pitted
  • 1/4 cup (55g) caster sugar
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • 1/2 tsp vanilla bean paste
  • 1 orange, zested, juiced
  • 120g soft goat’s cheese
  • 300ml thickened cream
  • 2 tbsp icing sugar mixture
  • 12 slices panettone, lightly toasted
  • 1/4 cup (35g) pistachios, toasted, coarsely chopped
  • Fresh mint leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180C. Place the cherries, caster sugar, cinnamon, star anise and vanilla in a roasting pan. Drizzle with orange juice and sprinkle with orange zest. Gently toss to combine. Bake for 20 mins or until the cherries start to soften and the syrup thickens slightly. Set aside to cool.

  2. Step 2

    Place the goat’s cheese in a medium bowl. Use a fork to mash until smooth. Gradually add the cream and whisk with a balloon whisk until soft peaks form. Add icing sugar and whisk to combine.

  3. Step 3

    Place the panettone on serving plates. Top each slice with a dollop of goat’s cheese mixture. Spoon over the roasted cherries and sprinkle with pistachios and mint.