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Cherry Bruschetta


 

This dessert has all the rustic charm of a savory bruschetta.  Cooking cherries in red wine and sugar is a time-honored tradition in Italy.  Here, I use the wine-rich, cherry-sweet compote as a topping for sturdy country bread, toasted and spread with a touch of sweet butter. 

Cherries can be found right now at the Nashville Farmers Market, so pick up a bunch, and let's get cooking!

Cherry Bruschetta

  • 3/4 cup sugar
  • 1 cup red wine
  • 1 piece lemon rind
  • 1 1/2 pounds sweet cherries, pitted
  • 4 thick slices country bread
  • 1 1/2 tablespoons unsalted butter

Combine the sugar, red wine, and lemon rind in a medium saucepan.  Stir until the sugar dissolves.  Add the cherries and stir.  Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, for 15 minutes.  Lightly grill or toast the bread and spread with a little butter.  Place the bread on 4 individual dessert plates.  Spoon the cherries and their juices over the bread.  Serve warm.

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