6 slices white sandwich bread
10 ml (2 tsp) olive oil, plus extra to oil pan
Savoury Cherry Topping
250 g (1/2 lb) fresh cherries
10 ml (2 tsp) olive oil, divided
1 large garlic clove, minced
1 small jalapeno pepper, minced
30 to 45 ml (2 to 3 tbsp) slivered fresh mint or basil
1 green onion, thinly sliced
1 ml (1/4 tsp) salt
Mint sprigs, for garnish (optional)
Heat oven to 190 C (375 F).
Trim crusts from bread and discard. Using a rolling pin, roll bread really thinly. Cut each slice into quarters. Lightly oil a 12-cup mini-muffin pan. Press a bread square into each muffin cup. Brush bread with half the oil. Bake until deep golden, 15 to 20 minutes depending on the pan. Repeat with remaining bread squares. Let cool completely on a rack. These can be made up to a week in advance and stored in an airtight container.
Pit cherries, then coarsely chop. Place in a bowl. Finely grate lime peel over cherries, then squeeze 10 ml (2 tsp) lime juice over top. Stir in remaining oil, garlic and jalapeno. Just before serving, toss with mint, green onion and salt.
Spoon a heaping teaspoon (about 7 ml) cherry mix into each bread cup. Garnish each with a tiny sprig of mint, if desired.
Source: California Cherries.