Tomato Bruschetta with Sweet CherriesElizabeth Stark
Sometimes a small change can liven up an old standby–for instance, this tomato bruschetta with sweet cherries. While I love (LOVE!) fresh summer tomatoes, the typical tomato/garlic/basil thing is a little played out for me. But add some sweet cherries and voilÝ !–classic bruschetta is remade into a surprising and delicious appetizer. Plus the sweet cherry flavor just might mean that your kids dare to try some.
I love the clean flavor of fresh parsley in this recipe. Of course basil, oregano, or tarragon would all be terrific. Just use what you have on hand and make the recipe yours. For a more filling snack or light meal, top your bread with a bit of melted cheese or prosciutto.
Tomato Bruschetta with Sweet Cherries
1/2 loaf good, crusty bread
1 1/2 cup tomatoes, diced to 1/4″ chunks
1 cup bing cherries, quartered
1/4 cup parsley, minced
2 cloves garlic, smashed and minced, plus one whole clove for bread
2 tablespoons yellow onion, minced
2 tablespoons olive oil plus more for bread
1 tablespoon balsamic vinegar
1/2 teaspoon salt plus more to taste
1/2 teaspoon fresh ground white pepper
Place the diced tomatoes in a colander, sprinkle with 1/2 teaspoon salt, and set aside to drain for 20 minutes. Pit and quarter the cherries. In a medium bowl, combine the tomatoes, cherries, parsley, garlic, and onion. In a small bowl, whisk the vinegar into the olive oil.
Meanwhile, slice the bread to 1/2″ thick, rub with the whole clove of garlic, and toast in a toaster or regular size oven until golden and crisp. Drizzle each slice with a 1/2 teaspoon of olive oil, and then carefully spoon on the bruschetta. Garnish with a few parsley leaves and serve.