Bruschetta Board with Honey-Sweetened Pickled Cherries, Marinated Cherry Tomatoes, Apricot Salsa and Olive Oil Dip

Method

For the cherries
Place the cherries in a jar. Combine the rest of the ingredients in a small pan and heat to boiling. Stir until the honey is melted and pour the mixture (while hot) over the cherries. Put the lid on and let cool. Place in the fridge for at least 24 hours before serving. The cherries will keep for a few weeks in the fridge in the vinegar mixture. Note: If desired you can add more honey for a mellower flavour.
For the cherry tomatoes
Whisk all ingredients except the tomatoes in a bowl. Add the tomatoes, mix and set aside for about half an hour before serving to marinate.
For the salsa
Mix the ingredients in a small bowl and set aside for about half an hour before serving. Add extra honey if it’s too sour. Note: This salsa is also nice with grilled chicken or fish.
For the dip
Mix everything except the oil and vinegar together. Spoon the mixture onto a small plate and add the olive oil and balsamic vinegar on top. To serve spoon some of the dip onto the toasted bread.

* If there are marinated tomatoes, salsa or olive oil dip leftover you can mix it all with some cooked pasta and make a tasty salad.

* Other ingredients for the bruschetta board (use all or a combination, or substitute with your favourite accompaniments):

Sliced tomato (try heirloom varieties for something different)

Fresh fruit (here there are cherries, apricots, blueberries, blackberries, kiwi)

Sliced avocado

Olives

Pickled onion

Crackers

Nuts

Dates or dried fruit

Honey

Cream cheese (or any cheese you prefer, it pairs well with honey)

Dark chocolate

“Recipe and photo credits: The Foodie Corner“

Ol-eve Bruschetta Board