Fresh Cherries with Semolina Toast and Rhododendron Honey

Name: Fresh Cherries with Semolina Toast and Rhododendron Honey
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Ingredients

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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.