- 6 ounces rustic white bread, preferably day-old
- 1 tablespoon olive oil, plus extra for drizzling
- 1/2 pound cherries, halved and pitted
- 1/8 teaspoon pressed or crushed garlic
- 2 teaspoons balsamic vinegar
- Salt, to taste
- 2 handfuls arugula
- Fresh chèvre cheese, coarsely crumbled
- Black pepper, to taste
Preheat oven to 400° F.
Using a sharp knife, trim crust from bread and discard crust. Tear bread into rough, bite-sized pieces, enough to fill about 4 loosely packed cups. Dump bread onto a rimmed baking sheet and drizzle with olive oil. Toss to coat. Bake until crispy and golden in spots, shaking the pan once, 8 to 10 minutes.
Meanwhile, put about 1/3 of the cherries in a small bowl and crush them lightly with a fork, to release their juices.
When bread is toasted, turn it out into a large bowl. While it is still hot, add garlic and toss well. Set aside to cool for 1 to 2 minutes. Add cherries, both the smashed ones and the not-smashed ones, and toss.
Add balsamic vinegar and toss again. Add 1 tablespoon olive oil and a generous pinch of salt, and toss again. Taste and adjust vinegar, oil and salt as needed. Add about arugula, and toss one last time.
Finish with a generous amount of crumbled chèvre and a few grinds of black pepper. Serve immediately.