Pepper Crème Fraîche & Tart Cherry Crostini

Tart Cherry Crostini Recipe | Dine X Design

A few months back I had the delightful opportunity to visit my home state Michigan for the Traverse City Tart Cherry Harvest….I may be a long-term California gal now, but let’s just say there’s something magical happening out in those Mitten Sate orchards. Magical as in I need to get back there pronto, well…as soon as the snow thaws.

What a gorgeous place to visit in the late summertime and how fortunate we can enjoy these precious little stone fruits year round. Let’s just say I am a hardcore cherry convert this year – tart cherries to be exact. They can go savory like a champ and that opened up some year-round recipe ideas especially perfect for the holidays.

Now, no disrespect to you cranberries, but I’m tired of seeing you. So tart cherries it is! I want mounds of them… reduced into a shallot wine jam and topped over a peppercorn Crème Fraîche. Sounds good…doesn’t it?

This recipe is so easy and quickly becoming an easy go-to appetizer for entertaining this year, so I thought I’d share it on a whim in case you’re looking for something unique to dazzle guests with.

So let’s not dilly dally and get to the deets…



Tart Cherry Crostini With Peppered Crème Fraîche

*makes 12 crostinis

1 1/2 cups dried Michigan tart cherries
1 bottle dry red wine (suggested: Spanish Tempranillo)
4 shallots, finely sliced
2 cloves garlic, finely chopped
olive oil
micro greens or chives
black pepper corns
1 7.5 oz package of Crème Fraîche
french baguette
Tart Cherry Crostini | Ingredients | Dine X Design  
Add shallots, garlic and a dash of olive oil into a sauce pan or deep skillet, sauté on medium low until golden. Add tart cherries and continue to sauté for an additional 5 minutes or until cherries slightly soften. Add 1 cup of wine and continue to cook, reducing liquid on medium heat for 10 minutes. Add a second cup of wine and repeat reduction, stirring occasionally to keep sauce from sticking to pan. Reserve additional wine, as it may be needed to be repeated a third time to desired consistency.
With a pestle and mortar, crush a tablespoon of pepper corns. You can also set a pepper mill to coarsest setting. Fold pepper into Crème Fraîche and then spread on thinly sliced pieces of bread. Top with tart cherry compote and micro-greens. 




Tart Cherry Crostini | Dine X Design | Recipe

A tart and savory punch with a bit of jammy sweetness delivered on a creamy bread boat! It’s perfect! In fact, this cherry wine-dunked compote would be good over pretty much anything – I’m thinking pork roast, a creamy lump of burrata… a cheesecake!?

Yikes, I should have made a double (make that triple) batch….


Looking for a few libations to add to the mix? I think that sounds like a GREAT idea…May I suggest one of the following?

Bourbon & Blueberry Shrub Cocktail with prosciutto garnish

Apple Cider Ice Cube Old Fashioned 

Big Batch Pineapple Cocktails (A punch, bubbles and warm spicy grog option!)


Kristin Guy

Kristin Guy is a Los Angeles based creative consultant specializing in a food-focused lifestyle. A lover of stripes and fluent in the love language called emoji...she is the Creative Director & Editor of Dine X Design.


  • Reply December 24, 2015

    Marisa Bergamasco

    Dear Kristin,

    your photography is astonishing, I enoy it very much! Thanks for share it with us!
    Wishing you the best for this holidays! and a very happy New Year!
    Your blogger friend from Buenos Aires! come to visit us in Argentina!


    • Kristin Guy
      Reply December 29, 2015

      Kristin Guy

      Marisa! You are so sweet – thank you for your kind words! Happy New Year to you – I’ll be right over 😉

  • Reply December 31, 2015

    Ginny Suderman

    Can’t wait to try the Michigan tart cherry crostini! Way to go! You still have Michigan in your roots!!! Awesome! Love your blog!

    • Kristin Guy
      Reply January 21, 2016

      Kristin Guy

      I’m a Mitten Girl through and through!!

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