"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."
"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."
Medium-sharp white cheddar pairs with dried cherries soaked in Merlot, extra-virgin olive oil, balsamic vinegar, herbes de Provence, and kosher salt. Ingredient proportions include 1/3 cup Merlot, 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon herbes de Provence, 1/4 teaspoon kosher salt, and 2/3 cup dried cherries (half of the cherries coarsely chopped). The cherries should soak in a sealed glass or stain-resistant plastic container in the refrigerator for at least 2 days and up to 7 days, stirred occasionally. Bring the cherry mixture to room temperature before serving. Place an 8-ounce block of cheddar on a plate, spoon the cherries over and around the cheese, and serve with sturdy crackers and a knife. The recipe yields four servings.
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