Snack & Appetizer recipes

Menu

burrata with fresh Cherries

Cherry Bruschetta

Cherry Berry Fruit Leather

Burrata with Fresh Cherries

Print Recipe Pin Recipe

Prep Time: 10 minutes minutes

Course: Appetizer

Servings: 4

Calories: 293kcal

Ingredients

• 1 Burrata cheese
• 1 1/2 cup arugula
• 1 cup fresh cherries, pitted and sliced
• 4 leaves fresh basil, minced
• olive oil
• black pepper
• sliced, toasted bread

Instructions

• 1. Arrange the arugula in the center of a serving platter or plate. Place the burrata on top and use a fork to cut open the center. Sprinkle black pepper on top.

  2. Arrange the fresh cherries on top of the arugula. Sprinkle with basil.

  3. Arrange sliced bread around the burrata and arugula. Drizzle the whole platter with olive oil.

Notes

Nutrition information does not include the bread.

Tried this recipe?Let us know how it was!

Cherry Bruschetta

Print Recipe Pin Recipe

Course: Appetizer

Servings: 18 Appetizers

Calories: 63kcal

Ingredients

• 18 slices (1/2-inchthick) small baguette-style bread
• 1 tbsp olive oil, divided
• 1 1/2 cups pitted Northwest fresh sweet cherries, coarsely chopped
• 1/4 cup chopped cilantro
• 1/4 cup diced yellow sweet pepper
• 2 tbsp finely chopped green onions
• 2 tbsp lime juice
• 1 tsp grated lime peel
• 1/2 tsp garlic salt
• 1/4 tsp ground black pepper
• 2 oz fresh mozzarella cheese
• 1 tbsp thinly sliced fresh basil

Instructions

• Toastone side of baguette slices at 350°F 5 minutes.
• Turnslices, brush with olive oil and bake 5 minutes longer.
• Combinecherries, cilantro, pepper, green onions, lime juice, lime peel, salt, pepperand remaining olive oil; mix well.
• Topeach slice of baguette with a thin slice of fresh mozzarella cheese, a heapingtablespoon of cherry mixture and sliced basil.
• Servewarm or cold.

Tried this recipe?Let us know how it was!

Cherry Berry Fruit Leather

Print Recipe Pin Recipe

Course: Snack

Ingredients

• 4 cups sweet, dark Northwest Cherries, stemmed and pitted
• 2 cups blueberries, rinsed and dried
• a splash of water about 1/4 cup
• 1/3 cup sugar optional
• * You will also need either unbleached parchment paper or a Silpat 

Instructions

• 1. Put the cherries, blueberries and water in amedium-sized pot (taller sides are better since you'll be blending in the pot)and bring them to a boil. Simmer until the fruit begins to break down, about 10minutes. Puree the fruit, using an immersion blender or by pouring it into a blender and then back into the pot again.

  2. If you're using the oven, preheat it to 175°F. Line a jelly-roll pan or rimmed baking sheet with unbleached parchment paper or a Silpat and set aside.

  3. Add the sugar and continue to simmer the fruit puree over low heat, stirring frequently, until it thickens to the consistency of baby food - this may take 10-15 minutes.

   4. Spread the sweetened, thickened puree on to the baking sheet, tilting to create an even layer about 1/4-inch thick. The edges will dry out more quickly so try to leave them a tiny bit thicker.

  5. If you're using the oven, bake until just tacky to the touch which can take anywhere from 3-6 hours, depending on how juicy your puree is. If you're using a food dehydrator, set it to 130° F and cook for between 6-12 hours, testing every hour or so until smooth to the touch with no visibly wet spots.

  6. Cool to room temperature. Slide the parchment paper or Silpat onto a cutting board and peel the leather off. Then roll each sheet up and slice it into two- to three inch-wide pieces. Store rolled up in an airtight container on the counter for up to a month.

Tried this recipe?Let us know how it was!