Such a heavenly combo of flavours, the sweetness of the cherries works so well with the cheese and ham. For a light bite or canapé, try topping toasted ciabatta slices with goats cheese, Serrano, rocket and balsamic Picota cherries for a spin on Brushetta!

1. Half the cherries and remove the stones. Put half of the cherries into a saucepan with the  balsamic vinegar and set the other half aside.
2. Simmer the cherries in the pan with the balsamic for 8 minutes adding 1 tbsp of water if needed. You want some juices to drizzle over  the tart at the end.
3. Lay the pastry on baking parchment on a baking tray. Heat the oven to 220 (200 fan). Score a  border 2cm from the edge of the pastry and bake for 5 minutes.
4. Dot the goats cheese within the middle section of the tart and add the remaining halved  cherries.
5. Bake for 10 minutes and then top the tart with the Serrano ham, rocket leaves, toasted  almonds, basil and finally the balsamic cherries and the juices from the pan