Cherry Bruschetta


18 slices (1.2cm thick) small baguette-style bread
1 tablespoon olive oil, divided
340g pitted Northwest fresh sweet cherries, coarsely chopped
57g each chopped cilantro and diced yellow sweet pepper
2 tablespoons finely chopped green onions
2 tablespoons lime juice
1 teaspoon grated lime peel
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
57g fresh mozzarella cheese
1 tablespoon thinly sliced fresh basil


Toast one side of baguette slices at 180°c 5 minutes. Turn slices, brush with olive oil and bake 5 minutes longer. Combine cherries, cilantro, pepper, green onions, lime juice, lime peel, salt, pepper, and remaining olive oil; mix well. Top each slice of baguette with a thin slice of fresh mozzarella cheese, a heaping tablespoon of cherry mixture and sliced basil. Serve warm or cold.

Makes 18

Cherry Bruschetta