Summer Cherry Bruschetta

Fill Up on Delicious Wellness

By: Pam Smith, RDN


My Virtual Flavor Kitchen was filled this week with countless delicious and nutritious dishes you can make in your own kitchen (Watch The Pam Smith Flavor Show Flavor Kitchen episode here).


Want to get the flavors that make this meal magical? They’re all available at psflavor.com!



Summer Cherry Bruschetta


Ingredients

  • 1 1/2 cups fresh cherries (pits removed and halved or quartered)

  • 2 ripe, yet firm nectarines (small dice)

  • 2 tablespoons fresh orange juice

  • 2 tablespoons minced shallot or red onion

  • 2 teaspoons P.S. Flavor!™ Creole Kitchen, or kosher salt & black pepper to taste

  • 1 teaspoon vanilla bean paste (or extract)

  • 1 cup ricotta cheese

  • 8 ounces goat cheese

  • 2 teaspoons orange zest

  • 2 tablespoons honey

  • 1 tablespoon P.S. Flavor!™ Citrus Spice, or additional honey and orange zest

  • 1 teaspoon fresh mint or basil (finely minced)

  • 1 loaf baguette or crusty bread (sliced)

  • 2 tablespoons olive oil, or as needed

  • 1 teaspoon P.S. Flavor!™ Creole Kitchen

  • Pomegranate Molasses or balsamic glaze, optional drizzle

  • Fresh mint or basil (chiffonade), garnish

  • Chopped pistachios, garnish



Method

  1. In a medium bowl, combine the pitted and cut cherries, diced nectarines and a splash of orange juice, shallot or onion, vanilla paste, and 1 teaspoon Creole Kitchen. Gently toss to combine. Set aside.

  2. In the meantime, in a separate bowl, whip together the ricotta, goat cheese, zest, Citrus Spice, and fresh mint or basil. Season to taste with additional Citrus Spice, herbs or honey, if desired. Set aside in the refrigerator until ready to use.

  3. Cut bread into 1/2-inch-thick slices. Brush each side with a light layer of olive oil and sprinkle with remaining Creole Kitchen.

  4. Heat grill or grill pan to medium-high heat. Once warm, add the bread to the grill and toast for approximately 2 minutes, or until grill marks form. Flip, and grill the other side for an additional 1-2 minutes more. Remove.

  5. To assemble, spread 1-2 tablespoons of the goat cheese and ricotta mixture over each piece of grilled bread. Top each piece of bread with the cherry and nectarine mixture. Drizzle with Pomegranate Molasses and a sprinkle of fresh basil or mint chiffonade, if using.






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