"White Cheddar With Wine-Soaked Dried Cherries and Herbs Yield: Serves 4 INGREDIENTS 1/3 cup Merlot, or other dry red wine 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon herbes de Provence 1/4 teaspoon kosher salt 2/3 cup dried cherries, half of amount coarsely chopped 8 ounces medium-sharp white cheddar cheese For serving: sturdy crackers DIRECTIONS 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."
Prepare a make-ahead appetizer by soaking dried cherries in a mixture of dry red wine, balsamic vinegar, extra-virgin olive oil, herbes de Provence, and kosher salt for 2 to 7 days in the refrigerator. Use about 2/3 cup dried cherries, half coarsely chopped, with 1/3 cup Merlot. Bring the cherry mixture to room temperature before serving. Place an 8-ounce block of medium-sharp white cheddar on a platter, spoon the cherries and their marinade over and around the cheese, and serve with sturdy crackers and a knife.
Read at The Mercury News
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