"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 and herbs 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."
"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. 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."
White cheddar is served topped with dried cherries soaked in Merlot, balsamic vinegar, olive oil, herbes de Provence and salt. The cherries soak in the wine mixture in the refrigerator for 2 to 7 days to develop flavor. After chilling, bring the cherry mixture to room temperature and spoon it over an 8-ounce medium-sharp white cheddar placed on a platter. Serve with sturdy crackers and provide a knife. The recipe yields four servings and can be prepared ahead; chilling the cherries is the only advance step required.
Read at Boston Herald
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