Creamy, salty blue cheese, peppery rocket and sweet juicy cherries. These Blue Cheese Bruschetta with Cherry Salsa are a delicious snack or appetiser. When cherries are at their ripest, these bruschetta are the perfect thing to make. The sweet fruity cherry is the perfect partner to the rich blue cheese. Cheese and fruit are a match made in heaven
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I like to use rocket (arugula) on these as the peppery taste enhances the sweet cherry and holds it's own against the blue cheese spread. But baby spinach works really well too. Or a mixture, which is often what I use as the rocket and spinach salad bags are perfect for a quick summer salad.
My preference is to pick the really frilly rocket (arugula) leaves as they look pretty sticking out from under the bright red cherries. But that is just me being picky 😉
There is some sugar in the cherry salsa as you really want to accentuate the natural sweetness. I used a little more with my off-season cherries. But ripe sweet summer cherries need far less. Add some and taste your cherries, you can always add a little more.
And if you are lucky enough to get the super sweet pale rainier cherries then you will probably only need the merest sprinkle of sugar.
Enjoy x
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Blue Cheese Bruschetta with Cherry Salsa
Ingredients
For the Blue Cheese Spread
- ½ cup gorgonzola
- ¼ cup cream cheese
- 1 tablespoon milk
For the Toasts
- ½ sour dough loaf
- 1 tablespoon olive oil
For the Cherry Salsa
- 2 cup cherries
- ½ tablespoon caster sugar (see notes)
- 2 tablespoon extra virgin olive oil
- salt and pepper
To resemble the bruschetta
- Small handful arugula (rocket)
Instructions
Make the blue cheese spread.
- Add blue cheese, cream cheese and milk to a food processor. Mix until very creamy & smooth.
- Store in refrigerator until needed.
For the toasts
- Place a griddle pan or heavy based skillet over a high heat.
- Cut the sour dough into thick slices, then brush each slice with olive oil
- Place the bread onto the hot griddle pan and toasted on each side.
Make the Cherry Salsa
- Remove the stalk from your cherry and then cut the cherry in half.
- If you give the cherry a twist it should separate neatly in half.
- Place the half without the stone into a bowl and then cut the other half into quarters, this will make it easy to remove the stone. Add the quarters to the bowl.
- Repeat with all the cherries.
- Sprinkle the cherries with the raw sugar and stir to coat.
- Drizzle over the EVOO and season generously with salt and pepper.
- Set aside to macerate
To assemble your bruschetta.
- Spread the toasted sour dough with the blue cheese spread.
- Arrange 2 or 3 arugula leaves on each slice, then top with a spoonful of the cherry salsa.
- Once assembled serve immediately. (See notes)
Notes
Once you assemble the bruschetta eat them straight away so you get the crisp texture of the toasts.
Nutrition
Nutrition is per serving
Liz says
This is such a spectacular combination! I've made them with strawberries, too---both are delicious!
Claire McEwen says
Oh I bet it was excellent with strawberries 😀 😀
Shiho says
Hi Claire, You have just convinced me to eat blue cheese. I have never eaten blue cheese before, I don't know why but your photograph looked so delicious and with cherry, sounds great!
Claire McEwen says
OH YEAH 😀
So happy you are going to try it 😀
Dorothy Dunton says
Hi Claire. These sound wonderful. I totally agreed that cheese and fruit need each other. I recently made a blue cheese log (rolled in crumbled bacon) and served it with a toasted baguette, a nice ripe pear and black grapes. Cherries are hard to come by here, do you think that grapes could be substituted?
Claire | Sprinkles and Sprouts says
I think grapes would be a great substitute!!!!! In fact I am thinking that grapes and blue cheese might be the perfect combo for lunch tomorrow. I have both in the fridge 😀
Your blue cheese log sounds divine!!! Was the blue cheese mixed with cream cheese? I might have to re-create this one!!!!