Posts Tagged ‘appetizer

22
Feb
11

Recipe: Prosciutto Date Roll-ups

Ingredients

    • 3 tablespoons Danish blue cheese
    • 5 slices of prosciutto, halved
    • 10 dates
    • 5 almonds, halved
    • 5 basil leaves, halved
    • 5 mint leaves, halved
    • 1 pinch salt
    • 1 pinch pepper
    • 2 tablespoons olive oil
    • 2 tablespoons cream cheese

Directions

Combine the cream cheese and blue cheese in a bowl. Add almonds, olive oil, salt and pepper. Stir until well-mixed.

Remove the pit from each date. Place one date on the end of each halved slice of prosciutto. Add a spoonful of the cheese mixture and some basil and mint to each prosciutto slice.

Starting at the end with the date, tightly roll the prosciutto slices.

Klinkerbrick Old Vine Zinfandel

Klinkerbrick Old Vine Zinfandel

 

Best served with a old vine zinfandel aged in toasted oak such as Klinker Brick Old Vine Zinfandel.

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18
Dec
10

Ginger – Brie Cups: The most simple recipe ever

This time of the year, we’re all looking quick and simple finger foods to have at a party, or take over to the family gathering. If your family is like mine, there’s probably plenty of reason to have some wine around so the recipe has got to pair with the cheapest, or finest of wines on the market! These simple Ginger Brie Cups are perfect for just about any occasion and as all of our favorite recipes, they pair wonderfully with the nectar of life -wine!

 

GINGER BRIE CUPS

1 package of pre-cooked tartlet shells

1 small package of brie (plain chevre may be substituted if desired) withe the rind removed and placed in the corner of a plastic storage bag.

1 jar of ginger jelly or preserves as preferred.

 

Heat your oven to 350-400 degrees F.

Allow the brie or chevre to come to room temperature and snip the corner of the plastic storage bag to form a pastry piping bag.

Pipe the cheese into the tartlet shells to a near full point.

Spoon the Ginger preserves, or jelly on top of the brie.

Bake for 5-10 minutes till the cheese and preserves melt.

Serve and enjoy!




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