4 - 6 thick slices of sourdough bread
1 clove garlic, cut in half
2 cups (10 ounces) cherries, pitted and halved
1 tablespoon honey
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon rosemary leaves
Black pepper to season
4 ounces goat cheese
3 ounces prosciutto
Preheat the oven to 400°F. Line a baking tray with baking paper.
Spread out the cherries in an even layer on the tray. In a small cup, mix together the honey, balsamic and olive oil. Toss through the cherries. Sprinkle over 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 flaky salt and pepper.
Recipe created for Nature's Partner by The Brick Kitchen.