Goat's cheese bruschetta with black cherry jam

Method

1. For the black cherry jam, boil the sugar and water together for 10 minutes. Add the cherries and cook until the fruit is transparent. Pour into a sterilised jam jar and set aside to cool.

2. For the bruschetta, toast the bread on both sides. When cool enough to handle, rub the slices all over with the cloves of garlic. Drizzle with a little olive oil and spread with red pesto.

3. Mix the goat's cheese together with the remaining olive oil, the roasted peppers, the basil and black pepper and mash until relatively smooth.

4. Spoon the mixture onto the toasted bread and place back under the grill for 2-3 minutes.

5. Whisk all the ingredients for the dressing together.

6. Serve the bruschetta hot from the grill, topped with the black cherry jam, and accompanied by a simple lamb's lettuce salad tossed with the oil-free summer dressing.

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Ingredients

For the black cherry jam

200g Sugar
20ml water
250g pitted black cherries

For the Goat's cheese bruschetta

4 slices country bread
3 large garlic cloves, peeled
60ml extra virgin olive oil
60ml red pesto
300g soft Goats cheese
200g jar roasted peppers, chopped
20 basil leaves
freshly ground black pepper
lamb's lettuce, to serve

For the dressing

30 clear honey
125 fresh orange juice
1 fresh lime juice
1/2 orange, grated zest
1 Chives, finely chopped
1 finely chopped tarragon
fine sea salt and freshly ground black pepper
1 finely chopped flat-leaf parsley

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