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.
Divide arugula among toasted bread slices. Top each with cherry mixture and 1 blue cheese slice. Garnish, if desired.
A very tasty snack! I used goat cheese and next time I'll try blue. I do think the arugula was unnecessary except for color. And go light on the shallot-I thought it overpowered the other flavors, so I'll use half next time.
So good. So easy. Keeps well for several days in the refrigerator. I served this with boiled shrimp for a meal. My husband raved. I used Manchego cheese as suggested and it was wonderful. Will make this many times.