Cherry Crostini

The cherry season is almost over here in the bay area but we are far from done with them. I found some very good ones from Oregon selling at my local store and I got home a big bag. I am mostly not in favor of cooking with fruits primarily because it feels like you are killing their awesome natural texture and juices.
But a few days back, when I caught a glimpse of this crostini on the pages of a magazine (Bon appetit to be exact), I was literally drooling - so much so that I made it that same evening. It's a pretty simple dish which would work as an awesome appetizer, we however had it for dinner.

INGREDIENTS:
1-2 tbsp olive oil
2 cups cherries - pitted and halved
baguette slices
fresh goat cheese
Coarse salt
fresh black pepper

NOTES:
- Buy the best quality goat cheese you can find and account for its salt content. Mine had no salt added.
- I did pit the cherries first, using the flat end of a chopstick. (It's not as hard or time consuming as it sounds).However, I later on realized that I could have simply cut the cherries in half and then thrown the pit. Try both options and see which one works best for you.

PROCESS:

1. Heat oil in a cast iron skillet or a heavy bottom pan - keep the flame high
2. Add cherries and cook them for about 5 minutes- stir frequently. The cherries should turn soft but not falling apart.
3. Sprinkle the salt and pepper
4. Smear goat cheese on baguette slices - top with a spoonful of cherries.