Adapted from Sunset Magazine.
| 1 | Sourdough baguette, sliced 1/4" thick |
| 3 Tablespoons | Olive oil, divided |
| ⅓ cup | Chopped onion |
| 1 cup | Peeled and chopped Granny Smith apple |
| 1 teaspoon | Maple syrup |
| ¼ cup | Dried tart CJ Olson Cherries |
| 1- ½ teaspoon | Prepared horseradish |
| ⅔ cup | Crumbled blue cheese |
| ⅓ cup | Chopped hazelnuts |
|
Brush bread slices with 2 Tablespoons of the olive oil and broil until golden brown, turning once. About 5 minutes total.
In a frying pan over medium heat, saut� onion with remaining oil until golden. Add apple and syrup. Cook 5 minutes. Let cool slightly.
Stir in cherries, horseradish and cheese. Spoon over toasts. Top with nuts. |
