Cherry-onion bruschetta recipe.
Photo by Roberto Caruso.
, pitted and halved
, sliced into 12 1-in. slices
PREHEAT barbecue to medium.
BOIL port in a small saucepan set over medium-high until reduced by half, 8 to 10 min. Remove from heat. Stir in cherries and vinegar. Let stand until completely cool, about 5 min.
MELT butter in a medium pan over medium. Add onions and salt. Season with fresh pepper. Cook, stirring often, until onion is soft and caramelized, about 15 min.
BRUSH baguette slices with olive oil on both sides. Barbecue baguette slices until grill marks appear, 1 to 2 min per side. Transfer to a platter. Layer with onions, then cherry mixture. Sprinkle with goat cheese and basil.