I had a hunger pang.. craved to have some bruschetta…
So when I was thinking about the ingredients to pick for this from the market, it suddenly occurred to me, why not use actual cherry’s instead of cherry tomatoes? There are fresh cherry’s available in the market, so why not experiment?
That is just what I did, I created my own bruschetta variation with fresh cherry’s.
Pronounced as Brus’ketta in Italy. This famous antipasto from Italy dates back to the 15th century. It basically consists of grilled bread rubbed with garlic topped with extra virgin olive oil and salt and pepper. (Information used from Wikipedia). But in the recent times you would notice that there are variations to this recipe. There are various toppings added now like – tomatoes, vegetables, cured meat, cheese, olives etc.
Believe it or not, it turned out yummy. The sweet and juicy cherries mixed with some salt pepper, feta cheese and olives, what bliss!!
Ingredients: (Serves 2) Preparation Time: 10 mins
Baguette – 1 medium-sized, Wheat/organic/white, I used white. Cut it into 1 cm thick slices, cut them cross to get kind of an oval shape or just normally to get round slices.
Fresh Cherry’s – 175 gms, deseeded and chopped into small pieces
Garlic cloves – 1 medium-sized, peeled
Olives – 10-12, finely chopped, I used black olives, you can use green, or a mix
Basil – 4-5 medium sized leaves, chopped finely
Feta Cheese – 75-100 gms, broken roughly into crumbs
Fresh chives – 10 sprigs, chopped finely, I used dried chives as I did not have fresh chives.
Extra virgin olive oil – 1 tsp
Crushed black pepper – 1/4 tsp
Salt to taste
Mix the cherries, basil, olives, cheese, chives and olive oil together in a bowl. Add salt to taste and the crushed black pepper. Mix well and keep this topping aside.
Instead of using cheese, you could try using some fresh cottage cheese. Just to save up on loading on extra calories. 🙂
A medium length baguette should give you about 10 -12 slices of 1 cm each. The original recipe uses grilled bread, I toasted it instead. So toast/grill the baguette slices. Once toasted rub the garlic on one side of the bread. (The original recipe also requires you to brush some extra virgin olive oil on the garlic side of the bread. I skipped this.)
Now add a tbsp of the topping prepared earlier on the garlic side of the bread and serve immediately when the bread is warm.
Serve it with a glass of Rose wine or any wine of your choice.