8-10 each ciliegine mozzarella balls, skewered with toothpicks
3 ounces gorgonzola
flaxseed and poppyseed crackers
In a large frying pan over medium heat, fry the chorizo without oil for approximately 10 minutes until golden brown. Remove using a slotted spoon and set aside in a small bowl.
Add the onion to the same pan and sauté in the oil rendered when cooking the chorizo for 10 minutes until soft and translucent. Add the sugar, vinegar, syrup and chopped cherries. Cook over low heat for 40 minutes, stirring occasionally until thick and syrupy. Remove from the heat once thickened, and allow to cool to room temperature before serving.
Arrange remaining ingredients and assorted crackers on a Le Creuset Round Platter with Cutting Board.
Decant the jam into a ramekin and serve with the cheese platter.