Roast cherry toasts
Once you’ve had your fill of eating them fresh and spitting the stones, you could try this simple savoury dish for your cherries. A quick starter or snack that uses them as a sharp, sweet counterpoint to the mild curds – much as you would use a chutney or relish on a cheese board. Makes 12 toasts.
Cook's notes
Wear a white top while eating these at your peril.
Ingredients
- 200g day old sourdough bread – or use pre-bought crispbreads/toasts
- olive oil
- salt & pepper
- 200g cherries
- balsamic vinegar
- fresh thyme or oregano
- 200g cottage cheese, curd or ricotta cheese
Method
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Step 1
Turn your oven to 180°C/gas 4.
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Step 2
Slice the bread as thinly as you can. You want about 12 pieces so you might want to half the slices.
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Step 3
Brush a lined baking tray with olive oil. Place the bread on the tray and then brush the tops with more oil. Sprinkle over a little salt and bake for 8-12 minutes or until they are golden brown and dried out. Keep an eye on them to make sure they don’t burn. When they are ready, remove them from the tray to cool.
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Step 4
Halve and stone the cherries. Place them onto the baking tray and drizzle with 1 tablespoon of olive oil, 1 tablespoon of vinegar and a generous scattering of torn thyme leaves. Finish with a pinch of salt and grind of pepper. Return the tray to the oven and cook for about 6-8 minutes until the cherries are warm and tender but haven’t collapsed or lost their shape.
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Step 5
Remove them from the oven and leave to cool slightly for 5 mins. Taste and tweak with a little more vinegar to your liking.
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Step 6
Top the toasts with some cheese, followed by a few cherries. Garnish with a modest scatter of pepper, fresh thyme, and a drizzle of olive oil.