A very special lunch for when you need a treat. Simple to make, but unusual enough to make bread and cheese feel like an occasion.
Serves 1
150g cherries, stoned
1 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
1 slice sourdough bread
120g burrata
Small handful basil, leaves picked
Edible flowers, to serve
1 Tear the cherries in half. Mix the vinegar and 2 tablespoons of the olive oil in a small dish then add the cherries and muddle together. Set aside for 10 mins – although these can be left for up to 24 hours.
2 For the toast, set a griddle pan over a high heat. Drizzle the remaining oil over both sides of the bread and fry on each side until slightly charred.
3 To serve, top the toast with torn burrata and the drained cherries. Finish with basil, edible flowers, a drizzle of olive oil and a pinch of salt.
Cook’s note: You could swap burrata for mozzarella, if you’d prefer.
This recipe is taken from our regular feature, Takes From the Veg Patch, by Kathy Slack with photography by Kirstie Young. This month’s recipes also include a Gooseberry, Thyme & Almond Galette, Rhubarb & Rosemary Fridge Jam.
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