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Cherry Bruschetta

Cherry Bruschetta

We all know red cherries are delicious on their own, but have you tried adding them to savory dishes? We asked our friends at Northwest Cherry Growers, a collective of passionate farmers, for a few of their favorite recipes.

Pro tip: if you don’t have a cherry pitter, grab a chopstick or reusable straw. Push your chosen utensil at the point where the stem meets the fruit and push the pit straight through into a bowl. You can also use a paring knife to slice through the fruit (avoiding the seed) and pop out the pit.


  • 18 slices (1/2 inch thick) small baguette-style bread

  • 1 tablespoon olive oil for brushing

  • 1 1/2 cups pitted Northwest fresh sweet cherries, roughly chopped

  • 1/4 cup cilantro chopped

  • 1/4 cup yellow sweet pepper diced

  • 2 tablespoons green onions finely chopped

  • 2 tablespoons lime juice

  • 1 teaspoon grated lime peel

  • 1/2 teaspoon garlic salt

  • 1/4 teaspoon black pepper ground

  • 2 ounces fresh mozzarella cheese

  • 1 tablespoon fresh basil thinly sliced


  1. Toast one side of baguette slices at 350°F for about 4 minutes.
  2. Turn slices. Brush with olive oil and bake for another 4 minutes, or until desired toast level.
  3. Combine cherries, cilantro, pepper, green onions, lime juice, lime peel, salt, pepper and remaining olive oil mix in a bowl; mix well.
  4. Top each slice of freshly toasted baguette with a thin slice of fresh mozzarella cheese, a heaping tablespoon of cherry mixture and sliced basil.
  5. Serve warm or cold. Makes 18 appetizers.
Bake Cheese Fruit Recipes Vegetable Vegetarian