On-AirVirginia This Morning


This Honey-Rosemary Cherries & Blue Cheese Crostini appetizer is perfect for the holidays

Posted at 12:40 PM, Nov 07, 2014
and last updated 2014-11-07 12:40:32-05

RICHMOND, Va - Kerry Blumberg, Executive Director of Ronald McDonald House Charities, stopped by the studio to share with us her Honey-Rosemary Cherries & Blue Cheese Crostini. Kerry brought along a few other tasty dishes, such as her brown sugar and cornmeal crusted bacon, Georgia grits waffles with maple bacon praline syrup, and a cheese ring with strawberry preserves. All of these dishes will perfectly round out your holiday feast. For more information visit http://www.rmhc.org/season-of-giving.

Making on the show:

Honey-Rosemary Cherries and Blue Cheese Crostini

Makes 8 appetizer servings

1 shallot, thinly sliced
2 tsp. olive oil
1 12 oz. package frozen dark, sweet pitted cherries, thawed
2 Tbsp. balsamic vinegar
¼ tsp. chopped fresh rosemary
2 Tbsp. honey
1/8 tsp. salt
1/8 tsp. pepper
2 cups loosely packed arugula
16 ciabatta bread slices, toasted

1 8 oz. wedge blue cheese, thinly sliced (could substitute Manchego or goat cheese)

1.       Saute shallot in hot oil in a medium skillet over medium heat 2 to 3 minutes until tender. Add cherries (and any liquid in package) and next 5 ingredients. Cook, stirring occasionally, 8 to 10 minutes until thickened. Let stand 10 minutes.

2.       Divide arugula evenly among toasted bread slices. Top each with cherry mixture and 1 blue cheese slice.