I’m not a big fruit eating person if it’s in its natural state, like a whole banana, whole orange, whole apple, etc. (Unless, of course, I’m at a party. And then I’ll eat fruit right off the tray, without even blinking. Who knows why.)
But I absolutely love fruit in and on things. And there are certain fruits I cannot wait for when they come into season every year. Peaches? Heck ya! Pineapple? Yes, please. And cherries. Love love love cherries.
I found this recipe from BHG Magazine a long time ago, just as cherry season was ending, so I wasn’t able to make it until now. I spotted fresh cherries in my local market last week and practically wept.
I changed up a few things, but it still had a crispy crust, herbed spread, peppery arugula, and sweet cherries. This was fantastic!
Cherry Pizza with Herbed Mascarpone and Arugula
Prep time: 20 minutes
• 2 flatbreads (I used Naan)
• 1 (8 ounce) container mascarpone cheese
• 1 tablespoon creme fraiche
• 1 tablespoon chopped red onion
• 2 tablespoons fresh parsley
• lemon zest from 1 lemon
• salt and pepper
• 12 pitted dark sweet cherries, halved
• 1 cup fresh baby arugula
• 2 tablespoons honey
Bake the flatbreads in the oven for 10 minutes at 400 degrees. Let cool slightly.
While the flatbreads are cooking, make your spread. In a food processor combine mascarpone, creme fraiche, onion, parsley, lemon zest, and a pinch of salt and pepper. Process until smooth.
Spread the cooled flatbreads with the mascarpone mixture. Top with arugula and cherries, then drizzle with honey. Cut into wedges and enjoy!
(adapted from Better Homes and Gardens)