Picota Cherry Salsa with Blue Cheese Toast

This sweet fruity salsa is the perfect match with blue cheese toast. It replaces the overly sweet chutney that is sometimes paired and instead gives a light freshness to this tasty lunch or snack.

Serves 4

  • 150g Picota cherries, pitted
  • 1 spring onion, trimmed and finely diced
  • ¼ cucumber, diced
  • 1 tbsp chopped parsley
  • juice of ½ lime
  • 4 slices of sourdough or walnut bread
  • 175g blue cheese
  1. To make the salsa combine the cherries, spring onion, cucumber, parsley and lime juice in a bowl and mix together. Leave to stand to allow the flavours to mingle.
  2. Toast one side of the bread in the grill. Turn over, top with the blue cheese and toast again until bubbling.
  3. Serve the blue toasts with a large spoonful of salsa on the side.