Let’s celebrate the rich, sweet-tart flavor of black cherries! Whether you’re whipping up quick desserts, refreshing drinks, or cozy seasonal treats, these versatile gems are sure to inspire. Get ready to explore 22 delightful recipes that will bring a burst of fruity joy to your kitchen—you won’t want to miss what’s next!
Black Cherry Glazed Grilled Chicken
Radiant and robust, this black cherry glazed grilled chicken transforms ordinary weeknight dinners into elegant culinary experiences. The sweet-tart cherry reduction caramelizes beautifully over smoky grilled chicken, creating a sophisticated balance of flavors that will impress both family and guests alike. Perfect for summer entertaining or elevating your backyard barbecue repertoire.
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each, pounded to even thickness)
– 1 cup black cherry preserves (high-quality for best flavor)
– 2 tbsp balsamic vinegar (aged for deeper complexity)
– 1 tbsp olive oil (extra virgin recommended)
– 2 cloves garlic, minced (fresh preferred over jarred)
– 1 tsp fresh thyme leaves (or ½ tsp dried)
– ½ tsp smoked paprika (adds subtle smokiness)
– ¼ tsp black pepper (freshly ground preferred)
– ½ tsp kosher salt (adjust based on preserve sweetness)
Instructions
1. Preheat gas or charcoal grill to medium-high heat (400-450°F), ensuring grates are clean and lightly oiled to prevent sticking.
2. Pat chicken breasts completely dry with paper towels—this ensures proper searing and prevents steaming.
3. In small bowl, whisk together cherry preserves, balsamic vinegar, olive oil, minced garlic, thyme, smoked paprika, black pepper, and salt until fully combined.
4. Brush both sides of chicken breasts lightly with olive oil and season with pinch of salt.
5. Place chicken on hottest part of grill and cook undisturbed for 5-6 minutes until well-seared with visible grill marks.
6. Flip chicken using tongs and immediately brush cooked side generously with cherry glaze.
7. Cook second side for 4 minutes, then flip again and brush new side with glaze.
8. Continue cooking and flipping every 2 minutes, brushing with additional glaze each turn, until internal temperature reaches 165°F on instant-read thermometer (about 12-15 minutes total).
9. Transfer chicken to clean platter and let rest for 5 minutes—this allows juices to redistribute for maximum tenderness.
10. Brush with remaining warm glaze just before serving.
Outstandingly succulent, the chicken emerges with a glossy, crackly glaze that gives way to perfectly juicy meat beneath. The black cherry’s natural sweetness plays harmoniously against the smoky grill char and subtle thyme undertones. Serve sliced over creamy polenta or alongside grilled peaches for a stunning seasonal presentation that celebrates summer’s bounty.
Black Cherry and Almond Crisp
Zesty and sophisticated, this black cherry and almond crisp combines the deep, wine-like notes of summer’s finest fruit with the nutty crunch of toasted almonds. Perfect for transitioning from late summer to early fall, it captures the essence of seasonal indulgence in every bite. Its elegant simplicity makes it ideal for both weeknight desserts and special occasions.
Ingredients
– 4 cups fresh or frozen black cherries, pitted (thaw if frozen)
– 1 cup granulated sugar (adjust for sweetness preference)
– 1 tbsp cornstarch (for thickening the filling)
– 1 cup all-purpose flour (or gluten-free alternative)
– 1/2 cup old-fashioned rolled oats (for added texture)
– 1/2 cup sliced almonds (toasted for enhanced flavor)
– 1/2 cup unsalted butter, cold and cubed (ensures a flaky topping)
– 1/4 tsp almond extract (complements the cherries)
– 1/4 tsp salt (balances sweetness)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even baking from the start.
2. In a medium bowl, toss the black cherries with 1/2 cup of the granulated sugar and the cornstarch until evenly coated, which prevents a soggy filling.
3. Transfer the cherry mixture to an 8×8-inch baking dish, spreading it into an even layer for consistent cooking.
4. In a separate bowl, combine the flour, oats, remaining 1/2 cup sugar, sliced almonds, and salt, mixing thoroughly to distribute ingredients.
5. Add the cold, cubed butter to the dry mixture, using your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs, creating a crisp topping.
6. Stir in the almond extract gently to avoid overmixing, which could make the topping tough.
7. Sprinkle the topping evenly over the cherry mixture in the baking dish, covering it completely for a uniform bake.
8. Place the dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
9. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the filling to set.
A masterpiece of contrasts, this crisp offers a tender, juicy filling beneath a crunchy, nutty topping that sings with almond warmth. Serve it warm with a scoop of vanilla ice cream for a delightful temperature play, or enjoy it at room temperature to let the cherry flavors shine through simply.
Dark Chocolate Black Cherry Brownies
Glossy, decadent, and impossibly fudgy, these dark chocolate black cherry brownies marry the deep intensity of premium cocoa with the tart sweetness of ripe cherries. Each bite delivers a sophisticated balance of flavors, making them an elegant treat for any occasion. Perfectly moist and studded with juicy fruit, they elevate the classic brownie to new heights of indulgence.
Ingredients
– 1 cup unsalted butter, melted (or use coconut oil for a dairy-free option)
– 1 ½ cups granulated sugar
– ¾ cup unsweetened cocoa powder, sifted (use high-quality for best flavor)
– 3 large eggs, at room temperature
– 1 tsp vanilla extract
– ½ tsp salt
– 1 cup all-purpose flour
– 1 cup dark chocolate chips (60-70% cacao recommended)
– 1 cup pitted black cherries, halved (fresh or frozen, thawed and drained)
Instructions
1. Preheat the oven to 350°F and grease an 8×8-inch baking pan, then line it with parchment paper for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined and smooth.
3. Add the sifted cocoa powder to the butter-sugar mixture, stirring vigorously to eliminate any lumps.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to achieve a rich, emulsified base.
5. Mix in the vanilla extract and salt, blending until the batter is uniform in consistency.
6. Gently fold in the all-purpose flour with a spatula, being careful not to overmix to keep the brownies tender.
7. Stir in the dark chocolate chips and halved black cherries, distributing them evenly throughout the batter.
8. Pour the batter into the prepared pan, spreading it into an even layer with the spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking for fudgy texture).
10. Allow the brownies to cool completely in the pan on a wire rack before slicing into squares.
Heavenly in texture, these brownies boast a crackly top and a dense, moist interior that melts in your mouth. The bursts of tart cherry contrast beautifully with the rich dark chocolate, creating a symphony of flavors. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them as an elegant afternoon treat with a cup of coffee.
Black Cherry Sorbet with Mint
Meticulously crafted for warm summer evenings, this black cherry sorbet with mint offers a sophisticated balance of deep fruitiness and refreshing herbal notes. Its vibrant ruby hue and silky texture make it an elegant finale to any meal or a delightful standalone treat that captures the essence of seasonal indulgence.
Ingredients
– 4 cups fresh or frozen black cherries, pitted (thaw if frozen for easier blending)
– ¾ cup granulated sugar (adjust for sweetness preference)
– 1 cup water
– ¼ cup fresh mint leaves, tightly packed (plus extra for garnish)
– 2 tbsp freshly squeezed lemon juice (about 1 lemon)
– Pinch of fine sea salt (enhances flavor complexity)
Instructions
1. Combine 1 cup water and ¾ cup granulated sugar in a small saucepan over medium heat.
2. Stir constantly until the sugar fully dissolves, about 3–4 minutes, to create a simple syrup—avoid boiling to prevent crystallization.
3. Remove the saucepan from heat and add ¼ cup fresh mint leaves, gently pressing them into the syrup to infuse flavor.
4. Let the mint steep in the syrup for 15 minutes at room temperature to extract its aromatic oils.
5. Strain the syrup through a fine-mesh sieve into a blender, discarding the mint leaves.
6. Add 4 cups pitted black cherries, 2 tbsp lemon juice, and a pinch of fine sea salt to the blender.
7. Blend on high speed for 2–3 minutes until completely smooth and no fruit chunks remain.
8. Pour the mixture through the fine-mesh sieve again into a bowl to remove any pulp or seeds for a smoother texture.
9. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours or until thoroughly cold, about 40°F.
10. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
11. Transfer the sorbet to an airtight container and freeze for 4–6 hours or until firm enough to scoop.
Notably silky and intensely fruity, this sorbet boasts a vibrant cherry flavor elevated by subtle mint undertones. Serve it in chilled glasses garnished with fresh mint sprigs, or pair it with dark chocolate shavings for a decadent contrast that highlights its refined simplicity.
Black Cherry Balsamic Reduction
Luscious and sophisticated, this black cherry balsamic reduction transforms simple ingredients into an exquisite culinary accent. Perfect for elevating both sweet and savory dishes, its deep ruby hue and complex flavor profile make it an indispensable pantry staple. Crafted with care, this reduction balances the natural sweetness of cherries with the tangy depth of aged balsamic.
Ingredients
– 2 cups fresh or frozen black cherries, pitted (thaw if frozen)
– 1 cup high-quality balsamic vinegar (aged preferred for depth)
– 1/2 cup granulated sugar (adjust for desired sweetness)
– 1 tbsp unsalted butter (for gloss, optional but recommended)
– 1/4 tsp fine sea salt (enhances flavors, adjust to taste)
Instructions
1. Combine 2 cups pitted black cherries, 1 cup balsamic vinegar, and 1/2 cup granulated sugar in a medium saucepan over medium heat.
2. Bring the mixture to a gentle boil, then immediately reduce heat to low to maintain a steady simmer.
3. Simmer uncovered for 25-30 minutes, stirring occasionally with a wooden spoon to prevent sticking, until cherries break down and liquid reduces by half.
4. Carefully transfer the mixture to a blender and blend on high for 45-60 seconds until completely smooth (tip: hold lid firmly with a towel as steam may build).
5. Pour the blended mixture through a fine-mesh sieve into a clean saucepan, pressing with a spatula to extract all pulp while discarding solids.
6. Return the strained liquid to low heat and simmer for another 10-15 minutes, stirring constantly, until it coats the back of a spoon thickly.
7. Remove from heat and whisk in 1 tablespoon unsalted butter until fully melted and incorporated for a glossy finish.
8. Stir in 1/4 teaspoon fine sea salt to balance the sweetness and enhance the overall flavor profile.
9. Let cool to room temperature before transferring to an airtight jar; it will thicken further upon cooling.
What results is a velvety, rich reduction with a perfect balance of sweet cherry notes and tangy balsamic acidity. Its glossy texture drapes beautifully over grilled meats, cheeses, or desserts, adding a touch of elegance to any plate. Try drizzling it over vanilla ice cream or pairing it with aged gouda for a stunning flavor contrast.
Black Cherry Ricotta Pancakes
Unveiling a breakfast masterpiece, these Black Cherry Ricotta Pancakes blend creamy richness with vibrant fruit notes, creating a luxurious morning indulgence that feels both sophisticated and comforting. Each fluffy, golden-brown pancake is studded with juicy black cherries, offering a delightful contrast in texture and a burst of sweet-tart flavor that elevates the humble pancake to gourmet status.
Ingredients
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 2 tablespoons granulated sugar (adjust to desired sweetness)
– 2 teaspoons baking powder (ensure it’s fresh for optimal rise)
– 1/2 teaspoon salt (fine sea salt preferred)
– 1 cup whole milk ricotta cheese (drained if watery)
– 2 large eggs (at room temperature for better incorporation)
– 1/2 cup whole milk (or any milk of choice)
– 1 teaspoon vanilla extract (pure for best flavor)
– 1 cup fresh or frozen black cherries, pitted and halved (thaw if frozen)
– 2 tablespoons unsalted butter, melted (or any neutral oil)
– Butter or oil for greasing the pan
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until fully combined.
2. In a separate medium bowl, whisk 1 cup whole milk ricotta cheese, 2 large eggs, 1/2 cup whole milk, 1 teaspoon vanilla extract, and 2 tablespoons melted unsalted butter until smooth and homogeneous.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not overmix to avoid tough pancakes.
4. Gently fold in 1 cup pitted and halved black cherries, distributing them evenly throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F if using a thermometer) and lightly grease with butter or oil.
6. For each pancake, pour 1/4 cup of batter onto the hot skillet, spacing them apart to allow for spreading.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, indicating it’s time to flip.
8. Flip the pancakes carefully and cook for an additional 1-2 minutes until golden brown and cooked through.
9. Repeat with the remaining batter, greasing the skillet as needed between batches.
10. Serve the pancakes immediately while warm.
Creamy and tender with a subtle tang from the ricotta, these pancakes boast a fluffy interior punctuated by bursts of juicy black cherry. For an elegant twist, drizzle with a cherry compote or dust with powdered sugar, making them perfect for a leisurely weekend brunch or a special occasion breakfast.
Black Cherry Barbecue Sauce
There’s something undeniably magical about the moment sweet summer cherries meet the smoky depth of barbecue—a transformation that elevates grilled favorites from simple to spectacular. This black cherry barbecue sauce strikes the perfect balance between fruity brightness and rich, savory undertones, making it an instant staple for any cookout or weeknight dinner. Crafted with care, it clings beautifully to ribs, chicken, or even roasted vegetables, imparting a glossy, complex finish that whispers of orchard freshness and slow-smoked tradition.
Ingredients
– 2 cups fresh or frozen black cherries, pitted (thaw if frozen)
– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 1/4 cup brown sugar, packed
– 2 tbsp Worcestershire sauce
– 1 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp ground black pepper
– 1/4 tsp cayenne pepper (adjust for heat preference)
Instructions
1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté, stirring occasionally, until translucent and soft, 5–7 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds, to avoid burning.
4. Add pitted black cherries to the saucepan, crushing slightly with a spoon to release juices.
5. Pour in apple cider vinegar and simmer for 3 minutes to slightly reduce and meld flavors.
6. Incorporate ketchup, brown sugar, Worcestershire sauce, smoked paprika, black pepper, and cayenne pepper, stirring to combine fully.
7. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until thickened and cherries have broken down.
8. Remove from heat and let cool for 5 minutes before blending until smooth with an immersion blender or transferring to a standard blender (tip: blend in batches if needed to avoid splatters).
9. Strain the sauce through a fine-mesh sieve if a smoother consistency is desired, pressing with a spatula to extract all liquid.
10. Return the sauce to the saucepan and warm over low heat for 2–3 minutes to meld flavors further before serving or storing.
A velvety, deep crimson sauce emerges, with a texture that clings luxuriously to meat without being overly thick. The flavor profile marries the natural sweetness of cherries with a tangy, smoky kick, making it ideal for brushing over grilled pork chops during the last few minutes of cooking or as a dipping sauce for crispy sweet potato fries.
Black Cherry Mojito Mocktail
Kick off your next gathering with this sophisticated non-alcoholic twist on a classic cocktail, where the deep, fruity notes of black cherry mingle with the refreshing zest of lime and mint. Perfect for warm evenings or festive occasions, this mocktail delivers complex flavors without the alcohol, making it an elegant choice for all guests to enjoy.
Ingredients
– 1 cup fresh black cherries, pitted (or frozen if out of season, thawed)
– 1/4 cup fresh lime juice, about 2 limes (adjust for tartness preference)
– 1/4 cup granulated sugar (or substitute with honey for a natural sweetener)
– 1/2 cup fresh mint leaves, plus extra for garnish (pack lightly for measurement)
– 2 cups club soda, chilled (or sparkling water for less fizz)
– 2 cups ice cubes (use filtered water for clearer ice)
– Lime wedges, for serving (optional, adds visual appeal)
Instructions
1. In a small saucepan, combine the pitted black cherries, granulated sugar, and 2 tablespoons of water over medium heat.
2. Cook the mixture for 5-7 minutes, stirring occasionally, until the cherries soften and release their juices, and the sugar fully dissolves.
3. Remove the saucepan from the heat and let the cherry mixture cool to room temperature for about 15 minutes to prevent diluting the mocktail later.
4. In a pitcher, muddle the fresh mint leaves gently with the back of a spoon to release their oils without tearing them into bits.
5. Strain the cooled cherry mixture through a fine-mesh sieve into the pitcher, pressing on the solids to extract all the liquid, and discard the solids.
6. Add the fresh lime juice to the pitcher and stir well to combine all ingredients evenly.
7. Fill serving glasses halfway with ice cubes to keep the mocktail chilled without over-diluting.
8. Pour the cherry and mint mixture evenly into each glass, filling them about two-thirds full.
9. Top each glass with chilled club soda, pouring slowly to preserve the carbonation and create a layered effect.
10. Garnish with additional mint leaves and a lime wedge on the rim of each glass for a polished presentation.
Juxtaposing the sweet, jam-like essence of black cherries with the bright, herbal notes of mint, this mocktail offers a silky, effervescent texture that dances on the palate. Serve it in tall, frosty glasses with a sugar rim for an extra touch of elegance, or pair it with light appetizers like bruschetta to enhance its refreshing quality.
Black Cherry and Goat Cheese Salad
Glistening with jewel-toned sweetness and creamy tang, this sophisticated salad artfully balances the deep, rich flavor of black cherries with the luxurious smoothness of goat cheese, all brought together by a delicate vinaigrette that enhances without overwhelming. Each bite offers a harmonious blend of textures and tastes, making it an ideal choice for an elegant lunch or a light dinner that feels both indulgent and refreshing. Perfect for entertaining or a quiet evening at home, it transforms simple ingredients into a memorable culinary experience.
Ingredients
– 4 cups mixed greens (such as arugula or spinach, for a peppery base)
– 1 cup fresh black cherries, pitted and halved (or frozen if out of season, thawed)
– 4 oz goat cheese, crumbled (soft and creamy, for easy crumbling)
– 1/4 cup walnuts, toasted (for added crunch and nutty flavor)
– 2 tbsp extra virgin olive oil (or any neutral oil, for the vinaigrette)
– 1 tbsp balsamic vinegar (aged for better depth, adjust to taste)
– 1 tsp honey (to sweeten, or substitute with maple syrup)
– Salt and black pepper to taste (freshly ground for best flavor)
Instructions
1. Preheat your oven to 350°F to toast the walnuts for enhanced flavor and crunch.
2. Spread the walnuts in a single layer on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant and lightly golden, watching closely to avoid burning.
3. While the walnuts toast, pit and halve the fresh black cherries, ensuring they are uniform in size for even distribution in the salad.
4. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, and a pinch of salt and black pepper until emulsified for a smooth vinaigrette.
5. Place the mixed greens in a large salad bowl, arranging them as a base for the other ingredients.
6. Sprinkle the halved black cherries evenly over the greens to distribute their sweet flavor throughout.
7. Crumble the goat cheese over the salad, aiming for small, bite-sized pieces that melt slightly upon serving.
8. Add the toasted walnuts to the bowl, scattering them for a nutty contrast and textural variety.
9. Drizzle the prepared vinaigrette over the salad just before serving to keep the greens crisp and prevent sogginess.
10. Gently toss the salad with salad tongs or two large spoons to coat all ingredients evenly without crushing the delicate components.
Creamy goat cheese melds beautifully with the juicy burst of cherries, while the toasted walnuts add a satisfying crunch that elevates every forkful. For a creative twist, serve it alongside grilled chicken or as a starter for a dinner party, allowing the flavors to shine in any setting.
Black Cherry Compote with Vanilla Ice Cream
Savor the luxurious simplicity of black cherry compote, where plump, dark cherries mingle with warm spices to create a dessert that transforms ordinary vanilla ice cream into an extraordinary treat. This elegant topping balances sweet and tart flavors with a velvety texture that cascades beautifully over cold, creamy scoops. Perfect for both weeknight indulgence and entertaining guests, it requires minimal effort for maximum sophistication.
Ingredients
– 2 cups fresh or frozen black cherries, pitted (thaw if frozen)
– 1/2 cup granulated sugar (adjust for sweetness preference)
– 1/4 cup water
– 1 tablespoon lemon juice (freshly squeezed for best flavor)
– 1/2 teaspoon vanilla extract (pure recommended)
– 1/4 teaspoon ground cinnamon (optional for warmth)
– Pinch of salt (to enhance flavors)
– Vanilla ice cream, for serving (high-quality preferred)
Instructions
1. Combine cherries, sugar, water, lemon juice, cinnamon, and salt in a medium saucepan over medium heat.
2. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar completely, about 3-4 minutes.
3. Reduce heat to low and simmer uncovered for 10-12 minutes, until the cherries soften and release their juices, stirring every few minutes to prevent sticking.
4. Use a spoon to lightly mash some cherries against the side of the pan to thicken the compote, leaving others whole for texture.
5. Remove from heat and stir in vanilla extract, allowing it to meld for 1 minute.
6. Let the compote cool slightly for 5-7 minutes; it will continue to thicken as it cools.
7. Scoop vanilla ice cream into bowls and spoon the warm compote over the top just before serving.
Melt-in-your-mouth cherries burst with deep, fruity sweetness, complemented by the subtle warmth of cinnamon and bright lemon notes. The compote’s lush, syrupy consistency clings to cold ice cream, creating a delightful contrast in temperatures and textures. Try it drizzled over cheesecake or swirled into yogurt for a versatile twist on this classic dessert.
Black Cherry and Basil Bruschetta
Elegant yet approachable, this black cherry and basil bruschetta reimagines the classic Italian appetizer with a sweet-savory twist that sings of late summer. The deep, jammy cherries mingle with aromatic basil and tangy balsamic for a sophisticated bite that’s perfect for entertaining or a light al fresco lunch. It’s a dish that feels both timeless and refreshingly modern.
Ingredients
– 1 French baguette, sliced into ½-inch thick pieces (about 12 slices, or use ciabatta for a chewier texture)
– 2 tbsp extra virgin olive oil (or any high-quality olive oil)
– 1 cup fresh black cherries, pitted and roughly chopped (frozen can be used if thawed and patted dry)
– ¼ cup fresh basil leaves, thinly sliced (chiffonade)
– 2 tbsp balsamic glaze (or reduce balsamic vinegar by half for a homemade version)
– 4 oz fresh mozzarella, torn into small pieces (burrata can be substituted for extra creaminess)
– Salt and freshly ground black pepper, to taste (start with ¼ tsp salt and adjust as needed)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Arrange the baguette slices in a single layer on the prepared baking sheet.
3. Brush both sides of each slice lightly with olive oil using a pastry brush for even coverage.
4. Bake the bread for 8–10 minutes, or until the edges are golden brown and crisp to the touch.
5. Remove the toasted bread from the oven and let it cool on the sheet for 2 minutes to firm up.
6. In a medium bowl, combine the chopped cherries, sliced basil, and torn mozzarella pieces.
7. Drizzle the balsamic glaze over the cherry mixture and toss gently to coat without crushing the fruit.
8. Season the mixture with salt and pepper, tasting and adjusting if desired for balance.
9. Spoon a generous portion of the cherry-basil topping onto each toasted baguette slice.
10. Serve immediately to maintain the contrast between the crisp bread and juicy topping. Light and vibrant, each bite offers a crisp crunch from the toast against the soft, juicy cherries and creamy mozzarella. The basil adds a fresh, aromatic lift that makes this bruschetta ideal for pairing with a chilled rosé or as a starter before a grilled main course.
Black Cherry and Pistachio Biscotti
Offering a sophisticated twist on the classic Italian cookie, these black cherry and pistachio biscotti combine tart dried fruit with buttery nuts in a crisp, twice-baked treat perfect for afternoon coffee or elegant gift-giving. Their delicate crunch and vibrant flavor profile make them an irresistible addition to any dessert spread.
Ingredients
– 2 cups all-purpose flour, spooned and leveled for accuracy
– ¾ cup granulated sugar
– 1½ tsp baking powder
– ¼ tsp salt
– 2 large eggs, at room temperature for better emulsion
– 1 tsp vanilla extract
– ½ cup unsalted butter, melted and slightly cooled
– ¾ cup dried black cherries, chopped if large
– ½ cup shelled pistachios, roughly chopped
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
3. In a separate bowl, beat the eggs and vanilla extract with a whisk until frothy, about 1 minute.
4. Gradually pour the melted butter into the egg mixture while whisking continuously to prevent curdling.
5. Pour the wet ingredients into the dry ingredients and mix with a spatula until a shaggy dough forms.
6. Fold in the dried black cherries and chopped pistachios until evenly distributed.
7. Turn the dough out onto a lightly floured surface and divide it into two equal portions.
8. Shape each portion into a log approximately 12 inches long and 2 inches wide, placing them on the prepared baking sheet with at least 3 inches between logs.
9. Bake for 25 minutes or until the logs are golden brown and firm to the touch.
10. Remove the baking sheet from the oven and let the logs cool on the sheet for 10 minutes.
11. Reduce the oven temperature to 325°F.
12. Transfer the logs to a cutting board and use a serrated knife to slice them diagonally into ½-inch thick pieces.
13. Arrange the slices cut-side down on the baking sheet and bake for 10 minutes.
14. Flip each slice and bake for an additional 10 minutes until dry and lightly golden.
15. Transfer the biscotti to a wire rack to cool completely, about 1 hour.
Notably crisp and studded with jewel-like cherries and pistachios, these biscotti offer a satisfying snap with every bite. Their subtle sweetness pairs beautifully with espresso or dessert wine, and they can be creatively served alongside a cheese board for a sophisticated contrast.
Conclusion
Now you have 22 delicious ways to enjoy black cherries! We hope these recipes inspire your next kitchen adventure. Try one (or several!), leave a comment with your favorite, and share this roundup on Pinterest to spread the cherry love!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
