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.

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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