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


  1. In a nonreactive container, combine raisins and Armagnac. Let stand for 24 hours; transfer to refrigerator if not using immediately.

  2. Let cheese come to room temperature. Just before serving, pour raisins and Armagnac over cheese. Serve with crackers.

Cook's Notes

The raisins can be soaked for up to a month before serving.


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