Cherry Bruschetta

Northern Michigan Cherry Bruschetta

Use Northern Michigan cherries in this Cherry Capitol version of an Italian classic.


  • 18 1/2-inch thick slices of small baguette-style bread (Try local Stone House Bread's sweet or rustic baguette)
  • 1 tablespoon olive oil, divided (check out Fustini's Oil and Vinegar on Front Street, Traverse City)
  • 1 1/2 cups pitted fresh sweet cherries, coarsely chopped
  • 1/4 cup each chopped cilantro and diced yellow sweet pepper
  • 2 ounces fresh mozzarella cheese
  • 1 tablespoon thinly sliced fresh basil


Toast one side of baguette slices at 350 degrees for 5 minutes. Turn slices, brush with olive oil and bake 5 minutes longer. Combine cherries, cilantro, pepper, green onions, lime juice, lime peel, salt, pepper and remaining olive oil; mix well. Top each slice of baguette with a thin slice of fresh mozzarella cheese, a heaping tablespoon of cherry mixture and sliced basil. Serve warm or cold.

Photo(s) by Northwest Cherries