Use this over cream cheese, brie, gruyere, or any other cheese you like. Serve it with Prosecco for a great start to a summer get-together.
Cherry Chili Cheese Topping
1 teaspoon cornstarch
1 pound cherries, pitted
4 tablespoons lemon juice
1/3 cup sugar
1/3 cup water
1/8 teaspoon chipotle chili powder (or ground cayenne)
- Combine the cornstarch with about the same amount of the water, stirring until it is dissolved. Stir into the remaining water and combine that in a saucepan with the cherries, lemon juice, sugar and chipotle powder (or ground cayenne). Bring to a boil, reduce heat and simmer 10 minutes, occasionally using a spoon to break the cherries into smaller pieces.
- Remove from heat, let cool slightly, and refrigerate until completely cool. (Or, stick in the freezer, stirring occasionally, to hasten the cooling process).
Makes 8 servings (approximately enough for 1 pound of cheese or cream cheese)
72 calories, 1 g protein, 17 g carbohydrates, 1 g fiber, 0 g fat, 0 g sat fat, 0 mg sodium