I don’t know about you, but this is the time of year that my tastebuds get so darn excited. I adore how the colors become so bright and diverse at the farmer’s market and grocery stores as the variety of seasonal eats increases. I haven’t jumped on the Whole 30 bandwagon, but summer is a time when it becomes so stinkin’ easy to eat fresh and healthy. The fruits and veggies literally scream out at me “BUY ME! EAT ME!”
Along with all the colors, summer beacons casual eating and snacking as the days are packed with fun-in-the-sun. To me, toasts are the epitome of casual eats. They are perfect any time of the day and as the avocado-toast-craze has proven, toast can be piled high with just about anything. It is such a fun way to experiment in the kitchen with flavors. Since cherries are just now brimming over in their display cases at market, I decided to get a little creative with flavor combos for a perfect little toast that can sub in for breakfast, snacking, or even a light dessert.
Start by gently warming the olive oil with the lemon zest and honey. While it warms and the flavors blend, get to chopping up your cherries. This job is a cinch and quick if you have a cherry pitter. Sad day for me when I discovered that I couldn’t find mine! So it was the paring knife that got the job done. Simply cut the flesh away from the pit. It is much slower-going, but in the end…so worth it!
Once you have chopped all your cherries, add the whole blackberries to the mix before pouring over your warmed olive oil mixture.
Throw in your chopped tarragon and gently toss. The tarragon has an amazingly fresh licorice taste that plays so beautifully with the fruit, lemon zest and olive oil. Absolutely beautiful! It is a catastrophically underused herb in the American kitchen and I am more than ready to change that! LOL
As the flavors sit and meld for a bit, go ahead and toast your Hawaiian bread and spread with mascarpone cheese. Now that they are making sliced loaves, this is a no-brainer cinch….but I honestly miss the huge round loaves that my mom bought when I was a kid. I loved cutting them extra thick and spreading them with extra butter straight out of the toaster. YUM!
The beauty of this dish is only rivaled by the incredible flavor profile.
Rustic and gorgeous! This is the way I love to eat! The flavors are bright and balanced and the presentation is earthy and real. Eating like this feels like an experience…one worthy of a beautiful summer day.
Happy eats, my lovelies.
An easy breakfast or dessert that is loaded with flavor.
- 1 bag Fresh cherries roughly chopped
- 1/4 cup olive oil
- 2 tbsp honey
- 1 lemon zested
- 1 bunch tarragon roughly chopped
- 1 tub mascarpone cheese
- 8 slices Hawaiian bread loaf sliced
- 1 pack blackberries whole
If you have a cherry pitter, remove the pits and roughly chop the cherries. If you do not have a pitter, then use a paring knife, cut away the cherry flesh from the pit.
Roughly chop the tarragon and add it to your cherries, along with the honey and olive oil. Add a pinch of salt.
Toast the Hawaiian bread and spread it with the mascarpone cheese. Top with the fresh cherry mixture and serve. Easy and fresh snacking!