Cherry Bruschetta

Recipe courtesy of the Idaho Department of Agriculture

1-2 Alpicella sourdough baguettes, baked and sliced ½ an inch thick
1 tablespoon olive oil, divided
1 ½ cups pitted sweet cherries, coarsely chopped
1/4 cup chopped cilantro
1/4 cup diced yellow sweet pepper
2 tablespoons finely chopped onion
2 tablespoons lime juice
1 teaspoon grated lime peel
½ teaspoon chopped garlic
½ teaspoon salt
1/4 teaspoon black pepper
4 ounces Ballard Family Dairy Danish Pearl cheese, thinly sliced
1 tablespoon chopped fresh basil

> Toast baguette slices in 350-degree oven for 5 minutes. Turn, brush with olive oil and bake on other side for 5 minutes.
> Combine cherries, cilantro, pepper, onion, lime juice, lime peel, garlic, salt, pepper and remaining olive oil; mix well. Top each baguette slice with thin slice of cheese. Return to oven and heat just until cheese begins to soften (3-5 minutes). Remove from oven and top each baguette slice with a heaping tablespoon of cherry mixture and sprinkle with basil. Serve warm or cold.
Adapted from

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