Good morning and happy Friday, lovely friends! Are any of you planning to watch the season premiere of Mad Men this weekend? A bunch of friends are hosting viewing parties and have unearthed some pretty amazing retro hors d'Oeuvre recipes for the occasion. I found a wine-soaked cheddar cheese recipe in the 1965 Good Housekeeping 10 pm Cookbook while doing research for my 31 No-Cook Appetizer story and have been obsessed with the idea every since—it sounds so strange! Could it actually work? Could I give it my own modern twist!? There's only one way to find out...
WINE-STAINED CHEDDAR CHEESE TOASTS
WINE-STAINED CHEDDAR CHEESE TOATS
1 (8-oz) piece sharp cheddar cheese, cubed
1 cup Burgundy or other red wine
Pinch of salt
Crackers, for serving
1 to 2 tablespoons torn basil leaves
Maldon salt and freshly ground pepper
Olive oil, for drizzling
1. Put the cheddar, wine and a pinch of salt in an airtight container and refrigerate for at least 24 hours; drain and pat the cheese dry.
2. Put wine-stained cheddar on crackers. Sprinkle with basil leaves, Maldon salt and freshly ground pepper. Drizzle with olive oil.
Note: It works! There's a reason why wine and cheese taste so fabulous together. This is an excellent party trick to remember when you're feeling lazy—serve cubes plain or on dressed-up crackers like I did, above. Oh yeah, I'll definitely be serving this again.