Sweet Cherry Bruschetta
This Sweet Cherry Bruschetta features a juicy medley of fresh tomatoes and cherries dressed in a balsamic vinaigrette and served over toasted slabs of sourdough bread.
Ingredients
- 2½ cups cherry tomatoes halved
- 1 ½ cups sweet cherries pitted and halved
- 2 cloves garlic minced
- 1 shallot halved and sliced thin
- ¼ cup fresh basil chiffonade
- ¼ cup + 2 tbsp olive oil divided
- 3 tbsp balsamic vinegar
- 1 tsp crushed red pepper flakes
- ½ tsp kosher salt
- ½ cup Parmigiano Reggiano shredded
- fresh ground pepper
- 6 thick slices sourdough bread
Instructions
- Place the tomatoes, cherries, garlic, shallot, and basil in a large bowl and set aside. In a small bowl, whisk to combine a ¼ cup of the olive oil, the balsamic vinegar, salt, and crushed red pepper flakes. Pour the mixture over the tomatoes and cherries and toss to coat. Stir in the cheese and pepper and cover and refrigerate until ready to serve. The longer you let it sit in the fridge the more developed the flavors will be.
- When you are ready to serve, preheat the oven to 400°F. Drizzle a baking sheet with 1 tablespoon of the olive oil. Using a pastry brush, spread the oil evenly across the baking sheet and lay the sourdough on top. Drizzle the sourdough with the remaining tablespoon of oil and sprinkle with salt. Transfer the bread to the oven and toast for 15-20 minutes, turning once halfway through.
- Place the golden sourdough toasts on a serving tray and spoon the cherry and tomato mixture on top. Serve immediately with fresh basil leaves for garnish.