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Cherry Bruschetta

Cherry Bruschetta


  • 1 (21 ounce) can cherry pie filling and topping
  • 1/2 cup finely chopped red onion
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 1 (16 ounce) loaf French bread, cut into 3/4-inch slices


  1. In a medium saucepan, combine cherry filling, onion, basil and oregano; mix well. Cook, stirring constantly, over medium heat 5 minutes, or until mixture is bubbly and flavors are blended.
  2. Let cool to room temperature.
  3. In a small bowl, combine garlic and olive oil. Brush both sides of each bread slice with oil mixture; place on an ungreased baking sheet.
  4. Broil, 4 to 5 inches from the heat, 1 to 2 minutes per side, or until golden brown.
  5. Top each slice of bread with a generous tablespoon of cherry mixture.
  6. Serve immediately as an appetizer or first course.

Yield: 8 servings; serving size: 2 slices of bread


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