Ingredients:

• 2 teaspoons olive oil
• 1 cup cleaned, diced fennel bulb
• 1 cup dried tart red cherries
• 4 oz. Cheribundi Tru Cherry or Ginger Cherry juice
• 2  8-ounce packages cream cheese, softened
• 1/2 cup lightly toasted pine nuts
• ½ cup fig preserves
• 2 teaspoons balsamic vinegar
• ½ teaspoon fresh thyme or 1/8 teaspoon dried thyme
• ½ teaspoon coarse ground peppercorns
• Salt to taste

Brown bread, sourdough crostini or whole grain crackers

Method of preparation:

In a small heavy saucepan simmer dried cherries in Cheribundi Tru cherry juice, covered, until cherries are soft but still have a little bite to them. Remove pan from heat and allow to cool while making the rest of the blend.

Heat olive oil in a medium sauté pan over medium heat; add diced fennel and sauté for 4-5 minutes until soft and translucent. Add fig preserve, balsamic vinegar, thyme, peppercorns, and salt to taste and stir until combined. Remove from heat.

In a mixing bowl combine cream cheese, warm fennel mixture, and simmered cherries with juice with an electric mixer. Spread mixture in to a shallow 8 or 9-inch oven proof dish. Top with toasted pine nuts and bake in oven for 20-25 minutes at 350°F or until slightly bubbly around the edges.

 Remove from oven and allow to rest for 5 minutes before serving with sliced brown bread and fresh fruits like melon or ripe mango.