Fustini's Oils and Vinegars
Smokey Cherries

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Smokey Cherries


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Smokey Cherries

Submitted by Corporate Chef Andy Stewart


Smoked Salmon Mix
  • 8 ounces cream cheese, at room temperature
  • 1 scallion, finely sliced
  • 1 tablespoon jalapeno pepper, finely diced
  • 1 tablespoon red pepper, finely diced
  • 1 tablespoon shallot, minced
  • 1 tablespoon Fustini's Sicilian Lemon balsamic
  • zest of 1/2 lemon
  • 8 ounces smoked salmon, skinless and boneless
  • 1/4 teaspoon Old Bay Seasoning
  • 3 tablespoons dried cherries, finely chopped
  • 1 tablespoon parsley minced


An easy option to enjoy these flavors is to spread the Smoked Salmon Mix in a pie dish and top with crumbs then cherries and use as a dip with crackers. Save a little parsley to garnish and you have a beautiful red & green appetizer.


Step 1. 

Soak the pitted cherries overnight in the Fustini's TC Cherry balsamic. 

Spread a small teaspoon of  Smoked Salmon mix in the palm of your hand. Place a cherry in the middle and enclose, pinching the mix around the cherry.  Drop the covered cherry into the cracker crumbs and roll to coat.  Place on a parchment-lined sheet pan.  Continue until all cherries are used.  Refrigerate until ready to serve.  Serve by arranging cherries on a platter. Drizzle with Fustini's Traverse city Cherry balsamic syrup.

Step 2.  Smoked Salmon Mix

Place cream cheese, scallion, jalapeno, red pepper, shallot Fustini's Sicilian Lemon balsamic and lemon zest into the bowl of a food processor fitted with a blade attachment and process until smooth, scraping down the sides as needed. Add the smoked salmon and mix well. Add the Old Bay seasoning and dried cherries and mix well.  Toss in parsley and mix only to combine.  Store in a tight-sealing container and refrigerate overnight.

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