Make the blue cheese spread.

Cup of Yum
1. Add blue cheese, cream cheese and milk to a food processor. Mix until very creamy & smooth.
2. Store in refrigerator until needed.

For the toasts

1. Place a griddle pan or heavy based skillet over a high heat.
2. Cut the sour dough into thick slices, then brush each slice with olive oil
3. Place the bread onto the hot griddle pan and toasted on each side.

Make the Cherry Salsa

1. Remove the stalk from your cherry and then cut the cherry in half.
2. If you give the cherry a twist it should separate neatly in half.
3. Place the half without the stone into a bowl and then cut the other half into quarters, this will make it easy to remove the stone. Add the quarters to the bowl.
4. Repeat with all the cherries.
5. Sprinkle the cherries with the raw sugar and stir to coat.
6. Drizzle over the EVOO and season generously with salt and pepper.
7. Set aside to macerate

To assemble your bruschetta.

1. Spread the toasted sour dough with the blue cheese spread.
2. Arrange 2 or 3 arugula leaves on each slice, then top with a spoonful of the cherry salsa.
3. Once assembled serve immediately. (See notes)