Roasted Cherry, Thyme and Goats Cheese Bruschetta
Photography Aaron McLean.
Serve this as a cheese course or pass them around for a casual antipasti with drinks.
Serves: 6–8
INGREDIENTS
36 large cherries, halved and pitted
1 tablespoon olive oil
1 tablespoon caster sugar
1 tablespoon fresh thyme leaves
sea salt and freshly ground pepper
1 tablespoon pomegranate molasses or balsamic glaze
To serve
sourdough bread
olive oil
1 clove garlic, peeled
200 grams soft goat’s cheese or feta cheese
fresh thyme leaves
1 lemon
METHOD
Preheat the oven to 200˚C.
Put the cherries in a baking dish and combine with the olive oil, sugar and thyme. Season with salt and pepper. Roast for 5 minutes then drizzle over the pomegranate molasses and stir together. Roast for another 2-3 minutes until bubbling. Set aside to cool.
To assemble: Lightly brush both sides of the bread with olive oil and grill until golden and toasted. Rub one side with the cut clove of garlic.
Spread the toasts with goat’s cheese then spoon on the cherries. Scatter with a few thyme leaves and grate over some lemon zest.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.