Cherry & Thyme Bruschetta
- Olive oil
- 1 shallot minced
- 1 cup pitted & chopped cherries about 20
- ¼ cup dry red wine
- 1 tsp. dried thyme
- ½ tsp. sugar
Add a small amount of olive oil to a small saucepot over medium heat.
Add shallot and saute for 5 minutes or until tender.
Add cherries, wine, thyme, and sugar; heat to a boil.
Reduce heat, and simmer, stirring occasionally, for 10 minutes.
Cool slightly, and then serve with cheese and crackers or crostini.
According to the calendar, we are a few weeks into spring. According to the weather outside, I’d say we’re barely tiptoeing into spring. It’s still quite chilly, and there are piles of snow. Although fresh, local produce, such as stone fruit, is far away, it may be time to give this recipe a try with some frozen cherries and see what happens. Perhaps it’ll give the feel of warmer days to come.
To learn more about this recipe, originally published in August 2017, keep reading.
When I had that night alone, which I referenced on Monday, I knew that although I’d enjoy a bowl of Chilled Blueberry Lemon Soup, that wouldn’t be enough of a meal for me. I could have gone with my typical fallback of a simple lavash flatbread or homemade chicken salad wrap, but I was in a more creative mood. What else could I make that would please my palate?
It’s summer, so my mind turned to fruit again. Cherries! They’ve been prominent in the grocery store and, conveniently, on sale. What could I do with them besides add them to chicken salad or eat them plain? I could transform them into a topping for crackers or crostini!
The next step always is contemplation: what ingredients should be added to deliver a dish that is delicious? So, I visualize a sort of food Rolodex, considering options. Red wine was the automatic thought for the liquid to help bind the bruschetta. Although I wanted it to have an element of freshness, I also wanted to cook the cherries a bit to render some sweetness and soften the fruit a bit. With flavors of cabernet and cherries, I wanted to add something else to make it multi-dimensional. Thyme seemed like the perfect herb for the dish, although I think rosemary might work as well.
What utterly pleases me is when this mental planning produces a dish that I love. And I loved this bruschetta. It had hints of sweetness and earthiness. Although it felt rich and divine on the tongue, it really wasn’t all that indulgent. I ate it both on toasted crostini and flatbread crackers topped with goat cheese, and it was amazing!
To make this recipe you will have to pit your cherries, whether with a pitter or a knife, and probably will have stained fingers, but it is oh so worth it. In fact, I’d suggest doubling the recipe. Get all of the work out of the way at once so you can have leftovers for another day. You’ll thank me. I promise.