Cherry Jícama Crostini

Cherry Jícama Crostini (adapted just barely from Fine Cooking June/July 2010)

• 1 cup sweet cherries (or 5 1/2 oz if you are blessed with a scale), pitted and coarsely chopped
• 1/2 cup diced jícama (Mexican root vegetable, mostly here for crunch rather than taste-you could substitute a crisp apple if you can't find it. Use your leftover jícama to make this lovely summer salad)
• 1 scallion (green onion), thinly sliced
• 1 tsp chopped mint
• 1/2 tsp red wine vinegar
• Pinch of cayenne, salt and pepper
• 1/3 cup goat cheese (or 2 1/2 oz)
• 1/3 cup ricotta (or 2 1/2 oz)
• 1 baguette

Mix cherries, jícama, scallion, mint and vinegar in a medium bowl. Season with cayenne, salt and pepper to taste.

In another bowl mix goat cheese and ricotta and season with salt and pepper.

When ready to assemble, cut your baguette into 1/2 inch slices and toast. Spread with cheese and top with cherry mixture.