Inspired by friends to use their home grown cherries in savory recipes, I created this easy Fresh Cherry Chutney which can be served in a variety of ways. It makes a great accompaniment to grilled fish, poultry, lamb, pork or beef. It tastes wonderful as a topping for focaccia – traditional or gluten free. It is especially tasty when served with baked brie. And it even works perfectly when stirred into risotto as I demonstrated on the cooking stage at the recent Festa Italiana, on Sunday May 31st, in Lodi, CA.
Place 1 cup pitted, chopped fresh cherries, 1/4 cup chopped onion; 1 TBS pine nuts; 1 clove garlic minced and finely chopped fresh rosemary in a small saute pan with 2 TBS olive oil. Cook on low heat for about 10 minutes, stirring occasionally. Season with a little sea salt, add a dash of truffle oil and/or balsamic vinegar to taste.
Cook, Eat, Laugh…Claudia