pickled cherries
- • 100ml white wine vinegar
- • 85ml water
- • 50g caster sugar
- • 2 bay leaves
- • 250g fresh British cherries, destalked and pitted
- • 2 crushed juniper berries
- • 5 peppercorns
Pickled Cherry Bruschetta
Pickled Cherry Bruschetta
25 min
Pickled Cherry Bruschetta by Driscoll's
Time: 30 minutes prep plus pickling time.
Ingredients
bruschetta
- • 1 ciabatta loaf, sliced
- • 200g plant based cream cheese
- • 50g walnuts
- • Fresh thyme
- • Salt and pepper
- • 1 tbsp olive oil for brushing and 1 tsp for the walnuts
Method
pickling
It is best to do this around a week in advance at least, and once made they will keep in sterilised sealed jars for months – meaning you can hang on to cherry season for even longer! (Once opened, store in the fridge).
• To sterilise your jars, wash with hot soapy water then put in a low oven for around 10-15 minutes.
• Pour the white wine vinegar, bay leaves, peppercorns, juniper berries, caster sugar and water into a pan and simmer for around 10 minutes.
• Whilst this is cooking, de stalk and pit your cherries. Pack the cherries into the sterilised jar/s and pour over the vinegar mix, ensuring all cherries are covered. Tightly seal and leave in a cool dark place for at least a week.
bruschetta
• First, preheat the oven to around 180c.
• Spread the walnuts out on a tray lined with baking paper.
• Toss in a tsp of olive oil and toast for around 10-15 minutes. Set aside to cool.
• Next, slice your ciabatta at a slight angle, into 1cm slices. Lightly brush with olive oil on each side and place under a hot grill until evenly golden.
• Put the cream cheese in a bowl with a pinch of salt and whisk until light and fluffy.
• Spread a teaspoon over each of the ciabatta toasts and top with the pickled cherries, crumbled walnuts, fresh thyme and black pepper.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
