Bread Salad with Cherries, Goat Cheese and Arugula
Serves: 4, as a first course
When fresh cherries are not available, use thawed and drained frozen cherries or dried cherries.
- 6 ounces rustic white bread, preferably day-old Add to list
- 1 tablespoon olive oil, plus extra for drizzling Add to list
- 1/2 pound cherries, halved and pitted Add to list
- 1/8 teaspoon pressed or crushed garlic Add to list
- 2 teaspoons balsamic vinegar Add to list
- Salt, to taste Add to list
- 2 handfuls arugula Add to list
- Fresh chèvre cheese, coarsely crumbled Add to list
- Black pepper, to taste Add to list
Preheat oven to 400° F.
Using a sharp knife, trim crust from bread and discard crust. Tear bread into rough, bite-sized pieces, enough to fill about 4 loosely packed cups. Dump bread onto a rimmed baking sheet and drizzle with olive oil. Toss to coat. Bake until crispy and golden in spots, shaking the pan once, 8 to 10 minutes.
Meanwhile, put about 1/3 of the cherries in a small bowl and crush them lightly with a fork, to release their juices.
When bread is toasted, turn it out into a large bowl. While it is still hot, add garlic and toss well. Set aside to cool for 1 to 2 minutes. Add cherries, both the smashed ones and the not-smashed ones, and toss.
Add balsamic vinegar and toss again. Add 1 tablespoon olive oil and a generous pinch of salt, and toss again. Taste and adjust vinegar, oil and salt as needed. Add about arugula, and toss one last time.
Finish with a generous amount of crumbled chèvre and a few grinds of black pepper. Serve immediately.
Each serving: 260 cal, 8.7g fat (3.5g sat), 11mg chol, 297mg sodium, 37.6g carb, 1.6g fiber, 7.3g protein
Source: Reprinted with permission from A Homemade Life (Simon and Schuster, 2009)