Red Wine & Orange-Cranberry Cambozola with Pepita Dust
- 1/2 lb Cambozola cheese
- 2 cups toasted pepitas | crushed
- 2 oranges | zested
- 1 cup Le Cuvier Petite Sirah
- 1/2 cup dried orange-flavored cranberries
- 1/4 cup fresh pomegranate seeds
In a medium pot, combine cranberries, orange zest, and petite sirah. Cook on low heat until wine is cooked out and dry. Transfer mixture to a food processor, pulse until you achieve a chutney-like texture. Set aside and let cool.
In a large bowl, combine orange-cranberry mix with cambozola until evenly incorporated. Set aside. Either in a storage bag or a food processor, crush pepitas. Roll ½ tbsp sized balls of the cambozola mix into the pepita dust. Optional: garnish with a pomegranate seed.