From our catering menu, this recipe is a perfect blend of sweet, tart, and salty.  Excellent with a glass of Maize Valley Cherry Wine.

Ingredients:

• 1 shallot, thinly sliced
• 2 tsp olive oil
• 1 (12 oz.) package frozen dark, sweet pitted cherries, thawed
• 2 Tbl balsamic vinegar
• 2 Tbl honey
• 1/4 tsp chopped fresh rosemary
• 1/8 tsp salt
• 1/8 tsp 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

Directions:

Sauté shallot in hot oil in a medium skillet over medium high heat for 2—3 minutes or until tender.  Add cherries and any liquid in package and next 5 ingredients.  Cook, stirring occasionally 8 – 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 with fresh ground black pepper.