The following recipe is a favorite among guests at the Inn at Black Star Farms, which was recently voted No. 3 on USA Today’s 10Best Readers’ Choice list of the top wine country hotels in 2021.
If you’re heading to the Inn, located on 160 acres on the Leelanau Peninsula, you can enjoy the bruschetta at the hospitality hour for guests. It can also be included on the menu of your next catered event — and now in your own home.
1 cup dried cherries
1 cup Arcturos Cabernet Franc
Bring Cabernet Franc to a simmer and pour over cherries. Wrap in plastic wrap and refrigerate overnight.
4 beefsteak tomatoes. Roll-cut them to remove soft center and seeds. Dice small.
Put diced tomatoes and drained cherries in a bowl, reserving the liquid. (This cherry wine liquid can be used later in a Moscow mule or other cocktail.)
2 T Fustini’s Cherry Balsamic Vinegar
1 t olive oil
Mix, add salt and pepper to taste.
3 T basil, cut chiffonade-style
½ cup chevre, brought to room temp. Mix with a paddler, and pour in a splash of black truffle oil. Spread on a crostini or Black Star Farms Artisan Crackers. Top with cherry tomato mix.
Pairing recommendation: “Enjoy with a glass of Black Star Farms Arcturos Pinot Noir or Black Star Farms Arcturos Dry Riesling,” says managing owner Sherri Campbell Fenton.