Honey Rosemary Cherries & Blue Cheese Crostini

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


  • 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


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.