Here’s another of the hors d’oeuvres I made for Sharon and Tony’s wedding reception last Friday night. I especially like this one since it doubles as a simple meatless main course. If you can’t find pocketless pitas, you can also use store-bought naan bread (which they’ve started selling at Costco) or pizza crusts.
If you’d like to use these same toppings on fresh pizza dough, scatter the stretched dough with the caramelized onions and plumped cherries and partially bake them. Top them with cheese the last five minutes of baking.
Happy New Year to you all!
- 1 tablespoon olive oil
- 1 large Spanish onion, halved and sliced thin
- ¾ cup dried cherries
- 2 tablespoons kirsch (cherry brandy)
- 2 cups grated aged Guyere cheese (about 5 ounces)
- 4 large (7-inch) pocket-less pitas
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Heat oil in a large skillet over medium-high heat. Add onions; sauté, stirring frequently, until caramel brown, about 10 minutes. Meanwhile heat cherries and kirsch in a small saucepan over low heat until cherries soften, 4 to 5 minutes.
- Scatter a portion of onions and cherries, and then cheese over each pita. Bake until chese melts and crust is golden brown and crisp, about 10 minutes. Cut each pita into 8 triangles and serve immediately.