Ricotta, Cherry & Prosciutto Bruschette

1. Add the sugar, 2 tsp olive oil, 2 tsp balsamic vinegar and a pinch of salt to a bowl and stir for 1 min till the sugar starts to dissolve. Stone the cherries by pushing a chopstick, straw or piping bag nozzle into the stem-end of the cherry and gently pushing till the stone pops out. Tip the cherries into the bowl and stir to coat them in the marinade. Set aside for 15-30 mins to marinate.

2. Brush each slice of sourdough bread with 1 tsp olive oil and either pop them under the grill for 3-4 mins, turning once, till golden, or griddle in a ridged pan or frying pan for 4-5 mins, turning once. Pop the toasted slices onto 2 serving plates.

3. Top each slice of toasted bread with 2-3 tbsp ricotta and swirl to coat the bread. Top the ricotta with the slices of prosciutto di Parma, then spoon over the cherries and their marinade. Scatter over a few chervil or basil leaves and serve.

4. The Right Slice
When you're slicing the loaf for your bruschette, cut from the middle of the loaf and aim for slices around 2cm thick.