Keeping Summer Dessert Sweet And Simple With Bruschetta Dolce Recipe

• 1/2 pound fresh sweet cherries
• 1 1/2 teaspoons butter (7 grams)
• 2 teaspoons dark brown sugar (8 grams)
• 3/4 teaspoon balsamic vinegar
• Pinch salt
• 16 - 20 pieces
• , approximately 2" x 1.5" x 3/8"
• Melted butter
• 3 tablespoons nutella
• About 2 tablespoons toasted blanched hazelnuts, coarsely chopped

1. Rinse, stem, pit, and quarter the cherries.
2. Place a small saute pan over medium-high heat and add butter. When butter has completely melted and begins to foam, add cherries. Saute, tossing regularly to ensure even cooking, for one minute.
3. Sprinkle the cherries with the brown sugar and continue to saute for a few more seconds, just until sugar melts.
4. Remove the pan from the heat, add vinegar and salt, and toss cherries to distribute. Pour mixture into a wide, shallow bowl to cool.
5. Brush pound cake slices lightly with olive oil; place on the grill until toasted (alternatively, you can place cake slices in a grill or saute pan or under the broiler). Remove toasted cake pieces to a paper towel-lined tray to cool completely before assembly.
6. To assemble: Spread each cooled cake base sparingly with about 1/2 teaspoon of Nutella. Arrange about a teaspoon and a half of the cherry mixture, reserving juices, over the Nutella on each base. Sprinkle each bruschetta with a few pieces of toasted hazelnut. Arrange on a serving tray, drizzle each with some reserved juice, and serve immediately.

sweet cherries, butter, brown sugar, balsamic vinegar, salt, butter, nutella, blanched hazelnuts

Taken from www.seriouseats.com/recipes/2008/07/bruschetta-dolce-cherry-hazelnut-black-raspberry-nectarine-pound-cake-recipe.html (may not work)