This recipe is a spinoff of a cherry chicken main dish my husband adores. The combination of sweet, tart and salty flavors provides a contrast that's hard to resist. —Shelley Platten, Amherst, Wisconsin
Ingredients
- 2 large onions, chopped
- 1 garlic clove, minced
- 4 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic salt
- 2-1/2 cups pitted dark sweet cherries, coarsely chopped
- 16 slices French bread (1/2 inch thick), lightly toasted
- 1-1/2 cups shredded Swiss cheese
- 2 tablespoons minced fresh parsley
Directions
- In a large skillet, saute onions and garlic in oil until tender, about 6 minutes. Add the vinegar, brown sugar and garlic salt; reduce heat. Cook until onions are caramelized, 3-4 minutes. Stir in the cherries; cook until sauce is syrupy, about 5 minutes longer.
- Place toasted bread on a baking sheet; spoon cherry mixture evenly over toast. Sprinkle with cheese and parsley. Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes.
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