2 cups fresh Nature’s Partner cherries, pitted and halved
1 tablespoon honey
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon rosemary leaves, fresh or dried
Black pepper, to taste
4-6 thick slices of sourdough bread
1 clove garlic, cut in half
4 oz. goat cheese (1 small log)
3 oz. prosciutto (enough for 2-3 slices for each piece of bread)
Flaked sea salt, to taste
Preheat the oven to 400°F.
Line a baking sheet with parchment paper. Spread the cherries out in an even layer on the sheet. In a small cup, mix together the honey, balsamic, and olive oil. Toss thoroughly with the cherries. Sprinkle cherries with the rosemary and season with black pepper. Roast for 15 minutes until softened. Set aside in a bowl.
Meanwhile, toast the slices of sourdough under a grill until golden brown. Rub with the cut side of the garlic clove while hot.
Serve garlic-rubbed bruschetta with fresh goat cheese, roast balsamic cherries, prosciutto, and salt and pepper.
Recipe created for Nature's Partner by The Brick Kitchen.