Savoury Cherry Bruschetta

(NC) – Serve these with drinks as hors d’oeuvres – they’re a nice contrast to the heavier pre-dinner snacks often served. Or spoon over grilled chicken, duck or pork as a fresh salsa.

Savoury Cherry Bruschetta

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  • 6 slices white sandwich bread
  • 2 tsp olive oil 10 mL

Savoury Cherry Topping

  • 1/2 lb California cherries 250 g
  • 1 lime
  • 2 tsp olive oil 10 mL
  • 1 large garlic clove minced
  • 1 small jalapeno pepper minced
  • 2 to 3 tbsp mint or basil, fresh, slivered, 25 to 45 mL
  • 1 green onion thinly sliced
  • 1/4 tsp salt 1 mL


  • Preheat oven to 375 F (190 C).
  • Trim crusts from bread and discard. Using a rolling pin, roll bread really thinly. Cut each slice into quarters. Lightly oil a 12 mini muffin cup pan. Press a bread square into each muffin cup. Brush bread with half the oil. Bake until a deep golden, 15 to 20 minutes depending on the pan. Repeat with remaining bread squares. Cool completely on a rack. These can be made up to a week in advance and stored in an airtight container.
  • Pit cherries then coarsely chop. Place in a bowl. Finely grate lime peel over cherries, then squeeze 2 tsp (10 mL) lime juice over top. Stir in oil, garlic and jalapeno. Just before serving toss with mint, green onion and salt.
  • Spoon a heaping teaspoon (7 mL) cherry mix into bread cups. Garnish each with a tiny sprig of mint if you wish.


Recipe and image provided by the Buy California Marketing Agreement.

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