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 C. J. 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, sauté 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.