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Photo: Iain Bagwell; Styling: Mary Clayton Carl Photo by: Photo: Iain Bagwell; Styling: Mary Clayton Carl

Honey-Rosemary Cherries and Blue Cheese Crostini

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.

Southern Living DECEMBER 2011

  • Yield: Makes 8 appetizer servings
  • 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.

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Honey-Rosemary Cherries and Blue Cheese Crostini recipe

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