Name: Bruschetta with whipped feta, jamón and cherries
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 250 gm cherries; 60 ml (¼ cup) red wine vinegar; 1 tbsp caster sugar; 1 tbsp thyme, plus extra to serve; 200 gm Danish feta; 1½ tbsp lemon juice; 1 garlic clove, finely chopped; 70 ml extra-virgin olive oil; 8 thick slices rye sourdough; 8 slices (about 70gm) jamón Ibérico; 1 bunch rocket, leaves picked

Bruschetta with whipped feta, jamón and cherries

Made for easy entertaining.

Easy, pickled cherry bruschetta with whipped feta and jamon

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Serves 8

Prep

10M

Cook

Total

15M

This bruschetta recipe is made for easy entertaining: cherries are lightly pickled to counterbalance the richness of the whipped feta, while slices of rye sourdough are grilled to impart a char and smokiness to the bread.

Ingredients

250 gm cherries

60 ml (¼ cup) red wine vinegar

1 tbsp caster sugar

1 tbsp thyme, plus extra to serve

200 gm Danish feta

1½ tbsp lemon juice

1 garlic clove, finely chopped

70 ml extra-virgin olive oil

8 thick slices rye sourdough

8 slices (about 70gm) jamón Ibérico

1 bunch rocket, leaves picked

Method

Using the heel of your hand, squash cherries on a board to release the pit. Combine cherries, vinegar, sugar, thyme and ½ tsp each cracked black pepper and salt flakes in a bowl and stand, tossing occasionally, to quick pickle

Process feta, lemon juice and garlic in a small food processor until smooth. With motor running, add 50ml oil in a thin, steady stream and process until emulsified; season to taste and set aside.

Meanwhile, preheat a barbecue or lightly greased char-grill pan to high. Brush bread with remaining oil, then grill, turning once, until golden (1-2 minutes each side). Spread with whipped feta, then top with jamón, cherries and rocket to serve.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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