If you want something other than basic appetizers, here a few simple dishes you can prepare to expand your menu.
1 loaf of Italian bakery bread sliced thinly
4 plum tomatoes, diced and seeded
a handful of fresh basil (fresh is important here!)
drizzle of olive oil (just enough to moisten tomatoes)
drizzle of balsamic vinegar
salt and pepper to taste
grated parmesan cheese (I usually use a blend of parmesan and romano; store brand or Sargento)
Preheat oven to 350. Lay sliced bread on a cookie sheet, drizzle lightly with olive oil, season with salt and pepper, bake about 10 minutes or until crusty (no mushy center)
Dice and seed tomato, put in small bowl, drizzle with olive oil and balsamic vinegar, stir to coat lightly.
Pick basil leaves from the stems, stack them and roll them jelly roll style, cut into strips.
Place a spoonful of tomato mixture on top of toasted bread slice, top with cheese,bake at 350 about 5-10 minutes or until the cheese melts.
Remove from oven and top with sliced fresh basil. Enjoy with your favorite wine!
So yummy and gooey, creamy and sweet. Perfect with a red wine!
1 loaf of crusty french bread
1 round of brie
1 jar of fig preserves
Lightly toast french bread to warm it, just a few minutes in the oven will do. For an extra crunchy outside, sprinkle with water before toasting the whole loaf uncut.
Allow brie to come to room temp.
TIP- The white coating on the brie is edible; however I prefer to remove it prior to eating. The easiest way I have found is to use a vegetable peeler while the brie is still cold, then let it sit for about 30 minutes to come to room temperature.
Place room temperature brie on a plate, spoon fig preserves over top of brie allowing the preserves to ooze down the sides of the brie.
Serve with warm, crusty, sliced bread.
This is one of my favorite wine tasting food recipes.
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