Cherries are back, heralding the beginning of summer. And to toast summer's arrival, think "out of the box" for some summer fun.

Cherries are deliciously sweet and good for you too. But the season is short, so enjoy them while you can. Dark sweet cherries as well as Rainier cherries, the golden variety with a blush, are available June through August.

They are perfect additions to salads or simply eaten for snacks and desserts.

By the handful or added to a favorite recipe, cherries are sure to make this a very cherry summer. Be sure to have plenty of cherries on hand.

As quickly as the season appears, it is over before you know it. Then you have to wait another whole year. So enjoy sweet fresh cherries while they last.

18 slices (½-inch thick) small baguette-style bread*1 tablespoon olive oil, divided1½ cups pitted fresh sweet cherries, coarsely chopped¼ cup each chopped cilantro and diced yellow sweet pepper2 tablespoons finely chopped green onions2 tablespoons lime juice1 teaspoon grated lime peel½ teaspoon garlic salt¼ teaspoon ground black pepper2 ounces fresh mozzarella cheese1 tablespoon thinly sliced fresh basilToast one side of baguette slices at 350 degrees for five minutes. Turn slices, brush with olive oil and bake five minutes longer.Combine cherries, cilantro, pepper, green onions, lime juice, lime peel, salt, pepper and remaining olive oil; mix well.Top each slice of baguette with a thin slice of fresh mozzarella cheese, a heaping tablespoon of cherry mixture and sliced basil. Serve warm or cold.Makes 18 appetizers.*Recipe was developed for small loaves about 2-inches in diameter. When using larger size baguettes, use 12 slices.

2 cups pitted, halved fresh sweet cherries¼ cup almond liqueur2 teaspoons sugar12 lady fingers, split in half lengthwise¼ cup whipped lowfat cream cheese4 whole fresh cherries with stemsMix cherries, liqueur and sugar; marinate an hour or longer.Arrange lady fingers against sides of four martini glasses.Just before serving, spoon ½ cup cherries over lady fingers in each glass. Swirl 1 tablespoon cream cheese over cherries in each glass.Garnish with whole cherry and serve.Makes four servings.

Orange liqueur may be substituted for almond liqueur.Angel food cake or pound cake, cut into 3x1x½-inch strips, may be substituted for lady fingers. Lightly toast strips, if desired.Whipped cream or topping, dairy sour cream or crème fraiche may be substituted for cream cheese.

1½ cups cooked brown rice1 cup pitted and quartered fresh Rainier cherries1 cup cooked, diced chicken breast½ cup diced green bell peppers1 tablespoon chopped shallotsMustard Balsamic Dressing (recipe below)Green leafy or iceberg lettuceMix brown rice, cherries, chicken, peppers and shallots. Drizzle Mustard Balsamic Dressing over mixture and toss lightly until well mixed.Place ½ cup rice mixture in each leaf of lettuce. Fold stem end over mixture and roll into flute shapes.Serve to eat out-of-hand.Makes four to six servings.

Combine 2 tablespoons balsamic vinegar, 1 tablespoon each red wine vinegar and olive oil, 1 teaspoon Dijon-style mustard, ½ teaspoon each salt and crushed dried thyme and ¼ teaspoon ground black pepper. Mix well.Makes about ¼ cup.

2 cups pitted Rainier cherries2 cups pitted red sweet cherries1 cup fresh blueberries1 cup cored diced applesHoney lime dressing (recipe below)Combine all ingredients and mix well. Refrigerate until served.Makes six servings.

Combine 2 tablespoons olive oil, 1 tablespoon each fresh lime juice and honey, 2 teaspoons minced fresh mint, ½ teaspoon shredded lime peel and 1/8 teaspoon salt; mix well.

Fresh blackberries, raspberries or halved strawberries may be substituted for blueberries.