Cherry & Coconut Bruschetta

I don’t know about you but I always tend to crave something sweet after dinner. Instead of a traditional dessert what about having some fruit instead? Nortwest cherries are now in season and they make the most delicious and super healthy sweet pick me up after a savoury meal! Although they are great on their own, cherries are so incredibly delicious as part of a healthy dessert. I have created this super simple Cherry & Coconut Bruschetta as the perfect sweet bite which only requires a handful of ingredients. The cherry compote is super easy to make and it’s also great to store in the fridge and add on top of porridge or granola. I love pairing it with some plain coconut yogurt and some crunchy bread, it’s the perfect balance of sweetness and sour, creaminess and crunch. To add an extra fresh summer flavour try sprinkling some thyme leaves, it might sound a bit odd but it really works, making this bruschetta even more delicious!

Apart from being ridiculously delicious, cherries are also jammed packed of skin loving antioxidants, vitamin C, fibre, phytosterols which helps reduce cholesterol and potassium which aids to prevent high blood pressure. They are also one of the few natural sources of melatonin which can improve sleep and help prevent jetlag (perfect for holiday travelling)Even more reasons to enjoy this incredible fruit!

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Serves 2-3 people 

About 200gr of Northwest Cherries 

1 tbsp of maple syrup 

1/2 cup of plain coconut yogurt 

Few fresh thyme leaves 

Few slices of your favourite bread – I have used a baguette but any crunchy bread will work too

Cut in half the cherries and remove the stone. Add them to a small pan with the maple syrup and cook them on a medium heat for 10-15 minutes until the compote starts to thicken up, like jam consistency. Let it cool down for few minutes. The compete will thicken up even more if stored in the fridge.

Toast the bread and spread a thick layer of coconut yogurt on top. Add the cherry compote, few fresh thyme leaves and enjoy! 

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