Gruyère and Cherry Compote

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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.

Yield: 5 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 26%
  • Fat: 9.3g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 10.6g
  • Carbohydrate: 51.7g
  • Fiber: 3g
  • Cholesterol: 25mg
  • Iron: 1.3mg
  • Sodium: 258mg
  • Calcium: 281mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Gruyère and Cherry Compote Recipe at a Glance
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy