To make the cherry ginger compote, pit the cherries and cut them in half.
Weigh 260 g and put them in a saucepan with the sugar and ginger.
Cook on low heat; when the sugar has dissolved, turn up the heat; cook for 6-7 minutes, then remove the cherries and let the sauce thicken for 4-5 minutes.
Then prepare the wilted greens: cook the leaf chicory, dandelion, and catalogna chicory in boiling salted water for 2 minutes, drain, and chop.
Saute the chopped greens for 4-5 minutes in a frying pan with a clove of garlic, a little oil, salt, and a small piece of chili pepper, adding the rocket towards the end.
Whisk the caprino cheese with a little oil to make it creamy.
Toast the bread and garnish with the wilted bitter greens, then add the cherry ginger compote and its sauce, and finally, top with a dollop of creamy caprino cheese.
Enjoy it’s from Europe!