Bruschetta Board with Honey-Sweetened Pickled Cherries, Marinated Cherry Tomatoes, Apricot Salsa and Olive Oil Dip
Serves 4
Ingredients
For the cherries
300 gr fresh cherries (halved and pitted)
1 cup (240 ml) apple vinegar
1/4 cup + 2 Tbs (6 Tbs) Ol-eve Balkan Honey
1/4 tsp chilli flakes
1/4 tsp powdered ginger
For the cherry tomatoes
1/4 cup (4 Tbs) organic extra virging olive oil by Ol-eve
2 Tbs apple vinegar
1 Tbs fresh basil, chopped
2 tsp fresh thyme, chopped
1 garlic clove, pressed in a garlic press
1/2 tsp flakey sea salt
1/8 tsp black pepper, freshly cracked
250 gr cherry or grape tomatoes, cut in half
For the salsa
180 gr apricots (measured without stones), chopped small
50 gr cherry or grape tomatoes, chopped small
20 gr onion, chopped small
2 Tbs fresh lime juice
2 tsp fresh mint or spearmint, chopped
1 tsp Ol-eve Balkan Honey (or more if desired)
1/8 tsp flakey sea salt
1 pinch black pepper, freshly cracked
1 pinch chilli flakes
For the dip
1 Tbs capers, chopped small
2 tsp fresh thyme, chopped
1 garlic clove, pressed in a garlic press
1/2 tsp fresh rosemary, chopped
1/4 tsp flakey sea salt
1/8 tsp black pepper, freshly cracked
1/8 tsp chilli flakes
1/4 cup (4 Tbs) organic extra virgin olive oil by Ol-eve
2 tsp balsamic vinegar (adjust if desired)
Method
For the cherries
Place the cherries in a jar. Combine the rest of the ingredients in a small pan and heat to boiling. Stir until the honey is melted and pour the mixture (while hot) over the cherries. Put the lid on and let cool. Place in the fridge for at least 24 hours before serving. The cherries will keep for a few weeks in the fridge in the vinegar mixture. Note: If desired you can add more honey for a mellower flavour.
For the cherry tomatoes
Whisk all ingredients except the tomatoes in a bowl. Add the tomatoes, mix and set aside for about half an hour before serving to marinate.
For the salsa
Mix the ingredients in a small bowl and set aside for about half an hour before serving. Add extra honey if it’s too sour. Note: This salsa is also nice with grilled chicken or fish.
For the dip
Mix everything except the oil and vinegar together. Spoon the mixture onto a small plate and add the olive oil and balsamic vinegar on top. To serve spoon some of the dip onto the toasted bread.
Notes
* If there are marinated tomatoes, salsa or olive oil dip leftover you can mix it all with some cooked pasta and make a tasty salad.
* Other ingredients for the bruschetta board (use all or a combination, or substitute with your favourite accompaniments):
Pesto
Sliced tomato (try heirloom varieties for something different)
Fresh fruit (here there are cherries, apricots, blueberries, blackberries, kiwi)
Sliced avocado
Olives
Pickled onion
Crackers
Nuts
Dates or dried fruit
Honey
Cream cheese (or any cheese you prefer, it pairs well with honey)
Dark chocolate
“Recipe and photo credits: The Foodie Corner“
