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Honey-Rosemary Cherries and Blue Cheese Crostini

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 20 mins
Total time 30 mins
Yield Makes 8 appetizer servings
Begin your party casually by offering this appetizer "help yourself" style. Or, make up single-serving plates and present as a first course at the table.

Ingredients

  • 1 shallot, thinly sliced
  • 2 teaspoons olive oil
  • 1 (12-oz.) package frozen dark, sweet pitted cherries, thawed
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon chopped fresh rosemary
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups loosely packed arugula
  • 16 (1/4-inch-thick) ciabatta bread slices, toasted
  • 1 (8-oz.) wedge blue cheese, thinly sliced*
  • Garnish: freshly ground pepper

How to Make It

  1. Sauté shallot in hot oil in a medium skillet over medium-high heat 2 to 3 minutes or until tender. Add cherries (and any liquid in package) and next 5 ingredients. Cook, stirring occasionally, 8 to 10 minutes or until thickened. Let stand 10 minutes.

  2. Divide arugula among toasted bread slices. Top each with cherry mixture and 1 blue cheese slice. Garnish, if desired.

  3. *Manchego or goat cheese may be substituted.