In Shanghai, cherries are out in full swing. One of things I love about living here is the seasonality of the fruits and vegetables. Each month brings a new fruit to the streets. September bears cherries, December oranges, January strawberries, June watermelons and waxberries. When each fruit’s the season is over I am filled with regret for not eating enough of it. But my sadness is soon replaced with excitement for the next delightful fruit.
Lately, Jingan Temple has been overflowing with cherry vendors. I pass by them everyday dreaming of cherry pies, cherry cordial, cherry ice cream, chocolate covered cherries and all things cherry related. Realizing my fantasies were a tad heavy on the sugar I searched for a savory take on cherries and found Whole Foods’ Cherry Bruschetta recipe.
Diced cherries, sliced mint and a squirt of orange. An unexpectedly delicious combination. The creaminess of the goat cheese juxtaposes the sweetness of the cherries. This is one you won’t want to stop eating.
Cherry and Mint Bruschetta with Goat Cheese
adapted from Whole Foods’ Cherry Bruschetta
cooked in Shanghai, China
1/4 pound (about 1 cup) cherries, pitted and diced
1/8 cup lightly packed mint leaves, thinly sliced
1 tablespoon orange juice
6 slices of a baguette , toasted
4 ounces fresh goat cheese
Salt to taste
Pepper to taste
Combine diced cherries with the chopped mint and orange juice. Add salt and pepper to taste. Spread goat cheese on toasted bread. Adorn with bruschetta. Prepare to be happy. Very happy.