Cherry and Goats' Cheese Bruschetta
Recipe by Marnie Nitschke, Accredited Practicing Dietitian at Fork That Nutrition & Cockatoo Grove Ambassador.
This starter is a favourite of my family and friends during cherry season (November-January in Melbourne). It’s luxurious, visually stunning and bursting with fresh, zesty flavours.
I play around with the flavours constantly, depending on what herbs and spices I have handy. Thyme, oregano, parsley, rosemary, sumac, honey, chilli – they all work.
It takes no time at all – with the messiest and fussiest bit being the pitting of the cherries (aprons on people). I use an olive pitter if I’m away from home, but must admit I did procure a specialised Cherry Chomper during a visit to Cherry Hill Orchards a few years back.
On the nutrition front, cherries are absolutely loaded with antioxidants, nutrients and fibre, and the general amounts of Extra Virgin Olive Oil, paired with the acidity of sherry vinegar, is fantastic for digestive health.
Serves: This makes around 8 toast rounds.
INGREDIENTS:
For the cherry mixture:
• 2-3 cups pitted, halved cherries
• 1-2 tbsp Extra Virgin Olive Oil (for sautéing)
• 2 tbsp good quality, aged sherry vinegar
• A handful of thyme, picked
• 2 sprigs fresh rosemary, picked and chopped
• Fresh or dried oregano to taste
• Salt and pepper to season
For the toasts:
• 1 small ciabatta or sourdough loaf (8-10) thin slices
• Plenty of Extra Virgin Olive Oil for grilling
• 1 small (80g) packet Meredith soft goat cheese
• 1 small (50g) jar Meredith marinated soft goat cheese
To serve:
• Chopped fresh parsley
• Balsamic glaze to drizzle
METHOD:
1. Add cherries, 1-2 tbsp olive oil, sherry vinegar and herbs to a pan and simmer gently for 5-8 minutes until the liquid has reduced and thickened to a glaze, then take of the heat and put aside.
2. Preheat a grill or BBQ, brush pieces of bread liberally with olive oil, and grill on both sides until charred and crunchy.
3. Now place the two types of feta and a drizzle of the oil from the marinated cheese jar into a small blender and whizz until smooth. Add some herbs and a little salt here if desired. Nb. You can just use the goat cheese as a spread without whipping it, if you’re short on time / appliances.
4. Now just assemble your bruschetta toasts, with a thick smoosh of goat cheese, and spoon of the cherries and then a drizzle of Extra Virgin Olive Oil, balsamic glaze, final seasoning of salt and pepper and scattering of chopped parsley.
5. Tuck in a revel in the deliciousness of your bougie, restaurant quality starter.
