KEY POINTS:
Makes approximately 24
6 slices brioche (available from good delis and bakeries)
2 Tbs softened butter
150g quince paste
150g Canaan Galilee cheese (available from most supermarkets and gourmet food stores)
12 whole pickled cherries (Delmaine brand also available from supermarkets and gourmet food stores)
Small mint leaves to garnish
1. Slice the brioche, remove the crusts from the bread and cut into cubes - 4 per slice or more depending on the size of the loaf.
2. Heat a pan. Lightly butter all surfaces of each cube and toast in the pan, turning to make sure all edges are becoming golden brown.
3. Top each cube with a small spoonful each of quince and cheese. Halve each cherry and place on top, then garnish with a little mint and plate.