Bruschetta with whipped feta, jamón and cherries

Ingredienti

• 250 gm cherries
• 60 ml (1/4 cup) red wine vinegar
• 1 tbsp caster sugar
• 1 tbsp thyme, plus extra to serve
• 200 gm Danish feta
• 1 1/2 tbsp lemon juice
• 1 garlic clove, finely chopped
• 70 ml extra-virgin olive oil
• 8 thick slices rye sourdough
• 8 slices (about 70gm) jamón Ibérico
• 1 bunch rocket, leaves picked

Preparazione

1. 1

   1: Using the heel of your hand, squash cherries on a board to release the pit. Combine cherries, vinegar, sugar, thyme and ½ tsp each cracked black pepper and salt flakes in a bowl and stand, tossing occasionally, to quick pickle

2. 2

   2: Process feta, lemon juice and garlic in a small food processor until smooth. With motor running, add 50ml oil in a thin, steady stream and process until emulsified; season to taste and set aside.

3. 3

   3: Meanwhile, preheat a barbecue or lightly greased char-grill pan to high. Brush bread with remaining oil, then grill, turning once, until golden (1-2 minutes each side). Spread with whipped feta, then top with jamón, cherries and rocket to serve.