Roasted Cherries with Gorgonzola, Honey and Thyme<\/p>\n
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1 lb (500 g) Bing or rainier cherries, pitted and halved<\/p>\n
Extra-virgin olive oil<\/p>\n
Kosher salt<\/p>\n
1\/2 lb. (230 g) gorgonzola wedge<\/p>\n
Wildflower honey<\/p>\n
Fresh thyme leaves<\/p>\n
Maldon salt<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n