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Gruyère and Cherry Compote

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 5 servings
This is a great introduction to cheese for dessert. Gruyère is a Swiss cheese that has a rich, sweet, nutty flavor. Domestic Swiss and Emmental also work well in the recipe.


  • 1/2 cup sugar
  • 1/2 cup water
  • 1 pound fresh Bing cherries, pitted
  • 1/4 cup fresh lemon juice
  • 5 (1-inch-thick) slices Italian bread (about 5 ounces)
  • 4 ounces Gruyère cheese, cut into 15 thin slices
  • Cooking spray

Nutrition Information

  • calories 324
  • caloriesfromfat 26 %
  • fat 9.3 g
  • satfat 4.8 g
  • monofat 2.8 g
  • polyfat 1.1 g
  • protein 10.6 g
  • carbohydrate 51.7 g
  • fiber 3 g
  • cholesterol 25 mg
  • iron 1.3 mg
  • sodium 258 mg
  • calcium 281 mg

How to Make It

  1. Combine sugar and water in a medium, heavy saucepan over high heat. Bring to a boil; cook 1 minute. Add cherries; cook 1 minute. Reduce heat to medium-low; cook 20 minutes. Remove cherries from pan with a slotted spoon.

  2. Cook cherry liquid until reduced to 1/4 cup (about 15 minutes). Remove from heat. Add cherries to pan; stir in lemon juice. Cool.

  3. Preheat broiler.

  4. Cut each bread slice crosswise into 3 strips. Arrange in a single layer on a baking sheet; broil 1 minute on each side or until toasted. Cool completely. Cut each cheese slice in half diagonally. Arrange 3 bread strips on each of 5 plates. Top each bread strip with 2 slices cheese and about 1 tablespoon compote.