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This easy recipe from Executive Chef Trevor Eliason makes a great hors d’oeuvres course. Pair with our Single-Vineyard Cabernet (we opened C.C. Ranch, but feel free to try with our other Napa Cabernets!) for a delicious start to dinner.
1 yellow onion
1/2 cup olive oil
Salt and pepper, to taste
1/8 cup toasted almonds,
1/8 cup brandied cherries, halved
5 ounces aged Manchego cheese
1 cedar plank, 6″ x 4″,
soaked in water overnight
This recipe has two simple parts: the cherry, onion and almond compote and the roasted cheese.
Slice the onion into thick slices, brush with oil and season with salt and pepper. Grill both sides of the onion on high heat until dark grill marks appear. Dice the onion once it has cooled and fold in the almonds and brandied cherries. Season with salt and pepper and a splash of balsamic vinegar.
Remove the rind and place the cheese on the soaked cedar plank. Place the plank in a 300°F oven for about 4 minutes. You want the cheese to be warm all the way through without melting too much. It should appear soft and shiny, but still hold its shape.
Serve the compote and crostini alongside the warm cheese. Enjoy with a glass of Nickel & Nickel C.C. Ranch Cabernet Sauvignon.