Savoury Cherry Bruschetta

Tangy California cherry bruschetta is delicious spooned over grilled chicken, duck, or pork.

Ingredients

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

Procedure

1. Preheat oven to 375°F (190oC). 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. 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.
2. 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.
3. Spoon a heaping teaspoon (7 mL) cherry mix into bread cups. Garnish each with a tiny sprig of mint, if you wish.

makes 24.