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!
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)
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.