Fresh Cherries with Semolina Toast and Rhododendron Honey

Ingredients

• 4 slices semolina bread () (cut from a 2-pound loaf)
• 1 pint cherries dark split pitted very ripe
• 2 tablespoons rhododendron honey 
• 6 sprigs lemon verbena crushed for garnish
• 2 tablespoons olive oil extra-virgin
• 4 servings salt and pepper to taste
• 1 tablespoon balsamic vinegar white
• 1 pint cherries split white pitted very ripe (Rainier)

Equipment

• bowl
• frying pan

Directions

1. In a medium bowl, gently toss the cherries with the honey, vinegar, and crushed lemon verbena. Season lightly with salt and pepper and set aside to macerate for 30 minutes.
2. Generously brush each slice of bread with the olive oil.
3. Heat a large saute pan over medium heat.
4. Add the bread slices and toast, turning once, until crisp.
5. Divide the toast among 4 plates.
6. Drain the cherries and reserve the juice. Top the toast with the cherries and drizzle with the reserved juice.
7. Garnish each plate with lemon verbena.