While I enjoy sweet, just picked strawberries in May and early June, from Father’s Day to the end of July, it is all about the sweet cherries for me! We buy huge quantities of fresh cherries when they are in season and make many fabulous dishes with them as well as snacking on them out of hand. I especially like using them in recipes in celebration of Independence Day. This is the first of two cherry recipes we’ll be enjoying at the 4th of July festivities!
Cherries are most often used in sweet concoctions, but they are also wonderful in savory dishes. Bruschetta is an Italian antipasto of grilled bread traditionally topped with tomatoes, onions, basil, cured meat, and cheese tossed in olive oil and a touch of balsamic vinegar. It’s a light dinner option for us all Summer long.
This recipe is a riff on the traditional. Here, a combination of sweet and tart elements provides a complex contrast in flavors. Caramelized onions and sweet cherries are topped with parsley and Swiss cheese. Perfect for this time of year!
Cherry & Swiss Cheese Bruschetta
Cherry & Swiss Cheese Bruschetta (adapted from tasteofhome.com) Total Time Required: 30 minutes, Makes: 16 servings
Ingredients:
- 2 large onions, chopped
- 1 garlic clove, minced
- 4 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic salt
- 2-1/2 cups pitted dark sweet cherries, coarsely chopped
- 16 slices French bread (1/2 inch thick)
- 2 tablespoons minced fresh parsley
- 1-1/2 cups shredded Swiss cheese
Directions:
In a large skillet, sauté the onions and garlic in oil until they are tender, about 5 minutes.
Sauté the onions.
Reduce the heat and add the vinegar, brown sugar, and garlic salt. Cook until the onions are caramelized, about 10 minutes.
Add the vinegar, brown sugar, and garlic salt to the onions.
Stir in the cherries and continue to cook, about 5 minutes longer.
Add the cherries to the onion mixture.
Place the bread slices on a baking sheet and broil on high for 2 – 3 minutes, until the slices are lightly toasted.
Toast the bread.
Spoon the cherry mixture evenly over the toast.
Top the bread with the cherry mixture.
Sprinkle each piece with parsley, then cover it with the cheese.
Add the parsley . . .
. . . then add the cheese to the top.
Return the baking sheet with the loaded toasts to the broiler for another 2 minutes, until the cheese starts to brown.
Broil until the cheese melts.
Serve immediately.
Delicious!
Cherries are not just for dessert! ~Linda
Cherry & Swiss Cheese Bruschetta (adapted from tasteofhome.com) Total Time Required: 30 minutes, Makes: 16 servings
Ingredients:
- 2 large onions, chopped
- 1 garlic clove, minced
- 4 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic salt
- 2-1/2 cups pitted dark sweet cherries, coarsely chopped
- 16 slices French bread (1/2 inch thick)
- 2 tablespoons minced fresh parsley
- 1-1/2 cups shredded Swiss cheese
Directions:
In a large skillet, sauté the onions and garlic in oil until they are tender, about 5 minutes. Reduce the heat and add the vinegar, brown sugar, and garlic salt. Cook until the onions are caramelized, about 10 minutes. Stir in the cherries and continue to cook, about 5 minutes longer.
Place the bread slices on a baking sheet and broil on high for 2 – 3 minutes, until the slices are lightly toasted. Spoon the cherry mixture evenly over the toast. Sprinkle each piece with parsley, then cover it with the cheese. Return the baking sheet with the loaded toasts to the broiler for another 2 minutes, until the cheese starts to brown. Serve immediately.