The Freshman Cook: Chocolate Cherry Crostini

I just love fresh cherries, don’t you? They are one of my favorites and this year they taste so incredibly good. I wanted to make something a little different, so I came up with this Chocolate Cherry Crostini dessert. The crostini are actually pound cake slices that are toasted, and then topped with an incredible cherry sauce, chocolate and a few other delectable goodies that make this the perfect summertime treat!

Chocolate Cherry Crostini

Pound Cake

1 1/2 cups Butter, softened

8 ounces Cream Cheese, softened

3 cups Sugar

6 large Eggs

1 1/2 teaspoons Vanilla Extract

3 cups Flour

Cherry Sauce

1 pound  fresh Cherries

 1/4 cup Truvia

1/2 cup Water

1 tablespoon Cornstarch

1 tablespoon Lemon Juice

Chocolate Drizzle

1/2 cup Semi sweet Chocolate Chips

3 tablespoons Heavy Duty Whipping Cream

Additional Ingredients

Cream Cheese

Confectioners Sugar

Preheat oven to 300 degrees.

Beat your butter and cream cheese for approx. 2 minutes.

It should look creamy. 

Add your sugar a little at a time as the mixer is mixing it in. 

Add your eggs, one at a time.

Add the vanilla and mix well.

Add the flour to your mixture, a little at a time on low speed.

Pour the batter into a greased and floured pan.

Bake for 45-50 minutes until done. Let cool.

While your pound cake is baking, pit your cherries.

Place the cherries, water and sweetener

in a medium saucepan.

Bring it to boil over medium high heat.

Stir often so the cherries won’t burn.

Make a slurry, which is basically a thickener.

Place the cornstarch in a small bowl.

Add the lemon juice and mix until smooth.

Once the cherry mix is boiling, add the slurry

and stir the cherries for about a minute.

As you are stirring you can crush a few of the cherries.

They will begin to break open on their own.

Remove the cherries from the heat and pour into a bowl to cool.

Once your pound cake is cooked and cooled completely,

slice the bread into 1/4″ slices. Cut the slices in half.

Place the slices on a baking sheet and 

place under the broiler. Keep a close eye

on it because it won’t take long to toast. 

Pull them out when you are happy with the color.

While your pound cake pieces are cooling, make 

your chocolate drizzle in the microwave.

Place the chocolate chips and the whipping cream in a 

container and microwave for 20 seconds. 

Continue to cook at 10 second intervals until they 

are mixed together well and the chocolate is thin enough to drizzle.

If you want it thinner, add more cream , but heat it up a little first.

Start building your dessert by placing a layer of 

cream cheese on the cake slice. Top that with a

small spoonful of cherries and a tiny bit of sauce.

Drizzle the chocolate over the cherries……
sprinkle some confectioners sugar on top, 
 and enjoy!

I hope you will try this recipe because I know you will love it.

Also, when you make the pound cake, you will have 

some left over batter to make a small pound cake or two.

Thanks for stopping by today!