Servings
8
servingsPrep time
10
minutesCooking time
5
minutesCalories
300
kcalIngredients
250gm cherries
60ml (¼ cup) red wine vinegar
1 tbsp caster sugar
1tbsp thyme
200 gm Danish feta
1 garlic clove, finely chopped
1½ tbsp lemon juice
1 bunch rocket, leaves picked
70 ml extra-virgin olive oil
8 thick slices rye sourdough
8 slices (about 70gm) jamón Ibérico
Directions
- 1 Using the heel of your hand, squash cherries on a board to release the pit. Combine cherries, vinegar, sugar, thyme and 1/2 tsp each cracked black pepper and salt flakes in a bowl and stand, tossing occasionally, to quick pickle.
- Process feta, lemon juice and garlic in a small food processor until smooth.
With motor running, add 50ml oil in a thin, steady stream and process
until emulsified; season to taste and set aside. - Meanwhile, preheat a barbecue or lightly greased char-grill pan to high. Brush bread with remaining oil, then grill, turning once, until golden
(1-2 minutes each side). Spread with whipped feta, then top with jamón,
cherries and rocket to serve.
Notes
- This recipe works just as well with other summer fruits – try blood plums, peaches or rockmelon in place of the cherries.
