Monday, May 18, 2009

Orangette's Cherry Bread Salad with Goat Cheese

All covered with (goat) cheese...

I promise that one day soon I will get over my obsession with Orangette's new cookbook. But not yet.

I love cherries. A lot. I actually get really excited when I go to the store during cherry season. I have a somewhat gross story that illustrates the extent of my cherry love. Since this is a food blog, I will refrain from telling it, but it did involve me losing a toenail.

When I saw this recipe in Orangette's book, I knew I had to make it as soon as cherries came into season. I went to the store this weekend, and they had gotten their first shipment. I controlled myself and only bought one bag. You could tell they were early season cherries, possibly even from a greenhouse, a little sour, not like the sweet summer ones I love. But they did work their magic. I ate half the bag as soon as I got home.

The other half, I saved for this salad. It was worth the sacrifice.

Orangette recommends adding several handfuls of arugula to the salad. I sort of hate arugula (sorry, Barack Obama), so I left it out. The salad is perfectly fine without it, but if you don't dislike arugula, you might considering adding some in.

Eat Rating: Awesome. I think I would eat this every day if CCO wouldn't boycott.
Difficulty: Easy. This would be substantially easier to make if you own a cherry pitter. (Sadly all my friends just mocked me when I asked for one for my birthday.) But you can just as easily pit cherries with a knife.

From "A Homemade Life" by Molly Wizenberg

1/2 lb cherries, pitted
6 oz white bread, preferably day old (LN: We used half of a baguette I bought that day and it worked fine)
Olive oil
1/4 tsp crushed garlic
2-3 tsp balsamic vinegar
3-4 oz goat cheese, crumbled
Arugula (if that's your thing)

Preheat oven to 400 degrees.

Tear the bread into bite-sized hunks, lay out on a cookie sheet and lightly sprinkle with olive oil. Cook for 8 to 10 minutes until you have lightly toasted crouton-type things.

Put about 1/3 of your pitted cherries in a bowl and crush them with the back of a spoon/fork to release the juices.

When the bread is finished, let cool for a minute, then place in a large bowl with the garlic and toss to coat. Let cool a minute. Add the cherries -- crushed and whole -- and toss again. Sprinkle with 2-3 tsp of balsamic vinegar. (I went with 3, she recommends 2) Add 1 tbsp of olive oil and the goat cheese and toss again. If you're using arugula, add that in now and toss to mix. Serve immediately.


  1. thnks for sharing the recipe..i love the goat cheese dressing

  2. Can I have my bread on the side?