Fresh Cherries with Semolina Toast and Rhododendron Honey

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pint very ripe dark cherries, split in 1/2 and pitted
  • 1 pint very ripe white cherries (Rainier), split in 1/2 and pitted
  • 2 tablespoons rhododendron honey
  • 1 tablespoon white balsamic vinegar
  • 6 sprigs lemon verbena, 2 crushed and 4 for garnish
  • Salt and pepper, to taste
  • 4 (1-inch thick) slices semolina bread (cut from a 2-pound loaf)
  • 2 tablespoons extra-virgin olive oil
Directions
  • In a medium bowl, gently toss the cherries with the honey, vinegar, and crushed lemon verbena. Season lightly with salt and pepper and set aside to macerate for 30 minutes.

  • Generously brush each slice of bread with the olive oil. Heat a large saute pan over medium heat. Add the bread slices and toast, turning once, until crisp.

  • Divide the toast among 4 plates. Drain the cherries and reserve the juice. Top the toast with the cherries and drizzle with the reserved juice. Garnish each plate with lemon verbena.


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    Recipe courtesy of Food Network Kitchen