Honey-Rosemary Cherries and Blue Cheese Crostini

Photo: Iain Bagwell; Styling: Mary Clayton Carl
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.

Yield:

Makes 8 appetizer servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 30 Minutes

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

Preparation

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.

*Manchego or goat cheese may be substituted.

Note:

December 2011