Roasted Cherries with Gorgonzola, Honey and Thyme

 

1 lb (500 g) Bing or rainier cherries, pitted and halved

Extra-virgin olive oil

Kosher salt

1/2 lb. (230 g) gorgonzola wedge

Wildflower honey

Fresh thyme leaves

Maldon salt

 

Preheat the oven to 4009F and prepare a small roasting pan lined with aluminum foil. Place the pitted cherries in the roasting pan. Drizzle the cherries lightly with olive oil and a pinch of kosher salt. Roast the cherries for 15-20 minutes, turning once with a wooden spoon until the cherries are soft, juicy, and caramelized. Let the cherries slightly cool before assembling; they can be quite hot and sticky! To assemble one bruschetta, slice a thick chunk of gorgonzola and smear it gently onto the toasted bread. Spoon the roasted cherries over the cheese. Drizzle a bit of honey on top, a sprinkle of thyme leaves, and finish with a pinch of Maldon salt.