Think coupling cherries with salami is strange? Think again – this bruschetta with salami and cherries melds the salty pork flavor of the former with the jammy, tangy flair of the latter for a treat perfect for an at-home aperitivo or antipasto plate – you can even make a whole trayful if you're playing host. It's exceptionally excellent when paired with rosé Prosecco.
Bruschetta With Salami and Cherries
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Joëlle Néderlants
Skill Level: Easy
Cooking Time: 15 minutes
Ingredients for 4 bruschette
5 oz./150 g. sliced salami (here we used Venetian Sopressa)
16 cherries, pitted
2 slices of homemade bread
sour cream
raspberry vinegar
lemon thyme
extra-virgin olive oil
Cut the bread slices in half, grease them with extra-virgin olive oil and toast them in a pan for 1 minute on each side.
Mix 1 Tbsp. raspberry vinegar with 4 Tbps. sour cream, then spread the mixture on the bruschetta.
Spread the salami slices and cherries on each bruschetta and garnish with lemon thyme leaves. Serve.
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