"With Super Bowl Sunday approaching, I'm on the lookout for a nosh that is scrumptious and easy to prepare. White cheddar cheese topped with wine-soaked cherries andherbs is the perfect answer. The dried cherries need to soak in a mixture of wine, balsamic vinegar, olive oil, herbs de Provence and salt for 2 to 7 days in the fridge, so allow time for this little do-aheadchore."
"1. In medium glass or stain-resistant plastic container, combine the wine, oil, vinegar, herbes de Provence, and salt, whisking to dissolve salt. Add the cherries, cover and refrigerate for at least 2 days or up to 7 days, stirring occasionally. Bring the mixture to room temperature before serving. 2. Place cheese on a plate or small platter. Stir room temperature cherry mixture and spoon over and around the cheese. Serve with crackers on the side. Provide a knife."
Dried cherries soak in a mixture of Merlot, extra-virgin olive oil, balsamic vinegar, herbes de Provence, and kosher salt for two to seven days in the refrigerator. The cherries should be stirred occasionally and brought to room temperature before serving. Arrange an 8-ounce block of medium-sharp white cheddar on a plate, spoon the room-temperature cherry mixture over and around the cheese, and serve with sturdy crackers and a knife. The preparation yields four servings. Ingredient amounts include 1/3 cup Merlot, 2 tablespoons olive oil, 1 tablespoon balsamic, 1 teaspoon herbes de Provence, and 2/3 cup dried cherries (half coarsely chopped).
Read at www.ocregister.com
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