I am not really sure what random depths of my mind this recipe came from. I literally woke up to a note hastily jotted on my phone one night with the idea. Though as I was making this appetizer this weekend, I couldn't help but remember this young girl and her generosity even when she had so little.
There's this incredible encounter that my mom had a couple years ago. It involves this young woman who's family (her handicapped mother and three younger siblings) rely on her income to survive in Mumbai, India. She works for my mom's family to earn her living and doesn't have time to attend school. One day during my mom's visit, she made an off-handed remark about how she absolutely loved cherries, missed them and didn't realize you could find them in India. This young woman went out and spent her hard earned money to buy my mom whatever few cherries she could afford. She returned to my grandmother's house with two cherries which she offered to my mom. My mom was so touched by the thought of this young woman living in poverty, supporting her entire family yet going out to buy her cherries simply because she missed them. This young woman was only 13 at the time. To this day, my mom still recalls her genuine generosity and how that moment touched her.
CHERRY'S JUBILEE BRUSCHETTA
- fresh cherries, pitted (or half of a 15 oz can of tart cherries in water)
- 1 1/2 tbs light brown sugar
- lemon zest (1/4 lemon)
- 1 tsp olive oil
- 2 tbs lemon-lime soda (I used ICE lemon-lime)
- 2 tsp red wine
- goat cheese
- rustic baguette (whole wheat or multigrain)
- fresh basil leaf (1-2)
- balsamic glaze
- Bake the baguette until crisp.
- While the baguette is baking, heat the olive oil on medium.
- Add the cherries and let sizzle.
- Sprinkle the brown sugar and add the wine. Let cook for 2-3 minutes.
- Add the lemon lime soda and lemon zest. Cook for an additional 3-5 minutes or until the liquid has reduced and the cherries are tender.
- Cut the baguette into slices and spread with goat cheese.
- Add some arugula.
- Ladle your cherries on top and garnish with balsamic glaze.