A fabulously fruity take on a traditionally savoury canape.
- 300g large Morella cherries, in syrup
- sourdough bread
- olive oil
- 1 clove garlic, peeled and halved
- 200g soft goat cheese or feta cheese
- fresh thyme leaves
- zest of 1 lemon
Lightly brush both sides of the bread with olive oil and grill until golden and toasted.
Spread the toasts with cheese. Drain the cherries and spoon on top. Scatter with chopped herbs and sprinkle with lemon zest. Serve with a glass of Vidal REserve Series Marlborough Sauvignon Blanc.