Cherry & Wine Compote with Goat Cheese
- 2 cups chopped fresh cherries (pitted, and cut into quarters)
- 1/4 cup granulated sugar
- 2 tbsp red wine (Kendall-Jackson Vintner's Reserve Cabernet Sauvignon)
- 1 sprig fresh rosemary
- dash salt
- 1 log goat cheese (4 oz or 11 oz, depending on how many you are serving)
- 1 baguette, sliced
Adapted from blog.kj.com
Add the chopped cherries and sugar to a saucepan, and cook over low heat until the juices are released, about 5 minutes.
Add the red wine, rosemary sprig and salt, then continue cooking until the juices thicken, about 20 minutes.
After the compote has cooked, remove the rosemary sprig.
Let the compote cool slightly, then serve it over the log of goat cheese, and spread over slices of baguette.