Fresh-baked bread slathered with chocolate hazelnut spread is awesome on its own, but add some cherries and a pinch of sea salt and instantly you have a sophisticated dessert. This bruschetta calls for a touch of liquor for an added layer of flavor but feel free to skip it if you like your sweets sans the booze.
The 7/20: If you have these items in your arsenal, recipes categorized by 7/20 can be made with 7 or fewer additional ingredients in only 20 minutes of active cooking time.
- 3 ounces dried cherries, if they are in season you can use fresh: substitute 1 cup pitted and halved
- 2 tablespoons Godiva Liquor
- 1 loaf fresh baked bread (eg. Ciabatta), sliced into 8 to 12 pieces
- 1 stick butter for spreading, at room temperature
- 1/4 cup Nutella
- 1 teaspoon sea salt
- In a small bowl, re-hydrate the cherries in the Godiva liquor until they have plumped up. Remove and roughly chop. If you are skipping the Godiva liquor you can re-hydrate them in a little warm water. If you are using fresh cherries, just toss the pitted and halved cherries in the Godiva Liquor to lightly coat.
- Butter the slices of bread and place on a baking sheet. Place baking sheet under the broiler for 2 to 4 minutes until lightly golden brown. Remove and spread each piece with the Nutella.
- Sprinkle with the cherries and sea salt and serve immediately.