Triple-Creme Cheese with Armagnac-Soaked Raisins
The Armagnac provides holiday cheer to this easy-to-assemble appetizer that will be the shining star of any cheese plate.
- Servings: 10
Source: Martha Stewart Living, December/January 1995/1996
- 1/2 cup golden raisins
- 1/4 cup Armagnac (French brandy)
- 1 whole rindless triple Creme cheese (1 1/2 pounds), such as Brillat-Savarin
In a nonreactive container, combine raisins and Armagnac. Let stand for 24 hours; transfer to refrigerator if not using immediately.
Let cheese come to room temperature. Just before serving, pour raisins and Armagnac over cheese. Serve with crackers.