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.
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.
Source: Adapted from “100 Perfect Pairings” by Jill Silverman Hough
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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