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Cherry Bruschetta
Course: Appetizer
Servings: 18 Appetizers
Calories: 63kcal
Ingredients
- 18 slices (1/2-inchthick) small baguette-style bread
- 1 tbsp olive oil, divided
- 1 1/2 cups pitted Northwest fresh sweet cherries, coarsely chopped
- 1/4 cup chopped cilantro
- 1/4 cup diced yellow sweet pepper
- 2 tbsp finely chopped green onions
- 2 tbsp lime juice
- 1 tsp grated lime peel
- 1/2 tsp garlic salt
- 1/4 tsp ground black pepper
- 2 oz fresh mozzarella cheese
- 1 tbsp thinly sliced fresh basil
Instructions
- Toastone side of baguette slices at 350°F 5 minutes.
- Turnslices, brush with olive oil and bake 5 minutes longer.
- Combinecherries, cilantro, pepper, green onions, lime juice, lime peel, salt, pepperand remaining olive oil; mix well.
- Topeach slice of baguette with a thin slice of fresh mozzarella cheese, a heapingtablespoon of cherry mixture and sliced basil.
- Servewarm or cold.
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Cherry Berry Fruit Leather
Course: Snack
Ingredients
- 4 cups sweet, dark Northwest Cherries, stemmed and pitted
- 2 cups blueberries, rinsed and dried
- a splash of water about 1/4 cup
- 1/3 cup sugar optional
- * You will also need either unbleached parchment paper or a Silpat
Instructions
- 1. Put the cherries, blueberries and water in amedium-sized pot (taller sides are better since you'll be blending in the pot)and bring them to a boil. Simmer until the fruit begins to break down, about 10minutes. Puree the fruit, using an immersion blender or by pouring it into a blender and then back into the pot again.2. If you're using the oven, preheat it to 175°F. Line a jelly-roll pan or rimmed baking sheet with unbleached parchment paper or a Silpat and set aside.3. Add the sugar and continue to simmer the fruit puree over low heat, stirring frequently, until it thickens to the consistency of baby food - this may take 10-15 minutes. 4. Spread the sweetened, thickened puree on to the baking sheet, tilting to create an even layer about 1/4-inch thick. The edges will dry out more quickly so try to leave them a tiny bit thicker.5. If you're using the oven, bake until just tacky to the touch which can take anywhere from 3-6 hours, depending on how juicy your puree is. If you're using a food dehydrator, set it to 130° F and cook for between 6-12 hours, testing every hour or so until smooth to the touch with no visibly wet spots.6. Cool to room temperature. Slide the parchment paper or Silpat onto a cutting board and peel the leather off. Then roll each sheet up and slice it into two- to three inch-wide pieces. Store rolled up in an airtight container on the counter for up to a month.
Tried this recipe?Let us know how it was!
Cherry Berry Fruit Leather
Course: Snack
Ingredients
- 4 cups sweet, dark Northwest Cherries, stemmed and pitted
- 2 cups blueberries, rinsed and dried
- a splash of water about 1/4 cup
- 1/3 cup sugar optional
- * You will also need either unbleached parchment paper or a Silpat
Instructions
- 1. Put the cherries, blueberries and water in amedium-sized pot (taller sides are better since you'll be blending in the pot)and bring them to a boil. Simmer until the fruit begins to break down, about 10minutes. Puree the fruit, using an immersion blender or by pouring it into a blender and then back into the pot again.2. If you're using the oven, preheat it to 175°F. Line a jelly-roll pan or rimmed baking sheet with unbleached parchment paper or a Silpat and set aside.3. Add the sugar and continue to simmer the fruit puree over low heat, stirring frequently, until it thickens to the consistency of baby food - this may take 10-15 minutes. 4. Spread the sweetened, thickened puree on to the baking sheet, tilting to create an even layer about 1/4-inch thick. The edges will dry out more quickly so try to leave them a tiny bit thicker.5. If you're using the oven, bake until just tacky to the touch which can take anywhere from 3-6 hours, depending on how juicy your puree is. If you're using a food dehydrator, set it to 130° F and cook for between 6-12 hours, testing every hour or so until smooth to the touch with no visibly wet spots.6. Cool to room temperature. Slide the parchment paper or Silpat onto a cutting board and peel the leather off. Then roll each sheet up and slice it into two- to three inch-wide pieces. Store rolled up in an airtight container on the counter for up to a month.
Tried this recipe?Let us know how it was!
