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
sweet unsalted butter
In This Recipe
Wash cherries. Remove stems. Pit by forcing a straw through centers (a great trick).
Smash butter and sugar together with lemon zest.
Slice baguette into a dozen pieces.
Spread butter mixture on one side of each baguette slice.
Squash cherries onto each slice.
Arrange on a parchment lined baking sheet (or go bare back).
Toast in 305F oven for about 20-30 minutes - until cherries are baked through and bread is toasted.