Author Notes
On a hot summer night when we have a crusty baguette from Mikee the baker and sour cherries, we make these little 'tarts' Inspired by London's River Cafe. They are easy to make and taste surprisingly tart-like. This works well with all stone fruits - apricots, plums, peaches, nectarines. —POCKETKnife.life
Ingredients
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1
bakery baguette
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1 quart
sour cherries
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8 tablespoons
sweet unsalted butter
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2 tablespoons
lemon zest
Directions
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Wash cherries. Remove stems. Pit by forcing a straw through centers (a great trick).
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Smash butter and sugar together with lemon zest.
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Slice baguette into a dozen pieces.
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Spread butter mixture on one side of each baguette slice.
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Squash cherries onto each slice.
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Arrange on a parchment lined baking sheet (or go bare back).
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Toast in 305F oven for about 20-30 minutes - until cherries are baked through and bread is toasted.
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Enjoy!
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