Cherry bruschetta bread

Cherry bruschetta bread

Recipe by: Chef Dan Eaton

Ingredients:
- 1 cup pitted sweet cherries
- 7 ounces goat cheese (such as chevre)
- One 6 ounce bag baby arugula
- 8 slices country whole wheat bread, toasted
- (approximately 1/4 cup oil to 2 Tbs vinegar)
- Sea Salt to taste
for the dressing: 2 parts extra virgin olive oil to 1 part aged balsamic vinegar to taste

Method:

Pit fresh cherries. (Be careful because the cherry juice will stain). Combine the pitted cherries with the arugula leaves, extra virgin olive oil, balsamic vinegar. You can add some European flavor to your cooking by building a meal around a loaf of bread and cheese. Chef Dan Eaton shows us how to make an upscale meal with cherry bruschetta. Salt to taste. Slice the whole wheat bread, and toast those in the toaster, until they’re lightly browned. Once the bread is nicely toasted, put a swipe of goat cheese on each one. Put those on a plate and top them with some of the cherries and arugula.

Helpful hints:
Use a whole wheat pecan or walnut bread if you can find it or toast some slivered almonds to use as a finishing garnish.

Serves 4

bruschetta recipe, oil and vinegar