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!
I am part of a food bloggers group, we chat about all those parts of blogging that I never knew existed when I started Sprinkles and Sprouts, we share tips for photos and the every changing world of social media and generally nerd it up about food and blogging.
They are a great bunch of people!!!
We recently started a month ingredient challenge. Once a month we all take an ingredient, cook it up in our own way and share everyone else recipes (you can find them all down the bottom of my post)
Last month it was pasta and if you saw my brunch pasta with bacon and egg then you will have seen all their gorgeous pasta dishes!!!!
This month was cherries.
I am the only Southern Hemisphere blogger in the group!!! So whilst cherries are in season for most of them, for me I had to buy a small packet of imported cherries. This dish was still delicious!!! But I can tell you with fresh summer cherries it is divine!
That is why there are only a few bruschetta in the photos, at $28 a kilo I made a very small batch! But come summer we eat these at least once a week! And I promise I make far more than 4!!!! 😉
I am super jealous of Brian who blogs over at Krumpli, he has his own cherries trees and is using this years bumper harvest!! Man I would love a cherry tree!!!!! Cherries are in my top 3 favourite fruits, along with pineapple and grapes.
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.
Don’t forget to check out the other cherry recipes at the end of the recipe.
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- 1/2 cup gorgonzola (2oz/50g)
- 1/2 cup cream cheese (2oz/50g)
- 1 tbsp milk
- 1/2 sour dough loaf
- 1 tbsp olive oil
- 250 g cherries
- 1/2 tbsp caster sugar (see notes)
- 2 tbsp extra virgin olive oil
- salt and pepper
- Small handful arugula (rocket)
Add blue cheese, cream cheese and milk to a food processor. Mix until very creamy & smooth.
Store in refrigerator until needed.
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.
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
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)
With the sugar, you need the cherry salsa to be sweet, but add the sugar to taste - more if you have sour cherries, less if your cherries are super sweet.
The individual elements can be made in advance. Keep the cherry salsa and blue cheese spread in the fridge and keep the toasts in an airtight container.
Once you assemble the bruschetta eat them straight away so you get the crisp texture of the toasts.