Simple, Sicilian Food-and-Wine Pairings

Cheryl Indelicato, proprietor of HandCraft wines, teams up with Wine Enthusiast's Entertaining Editors to create simple yet flavorful Fall dishes, such as beet and goat cheese bruschetta, paired with a variety of vinos.


Recipe: Due Colori Beet & Goat Cheese Bruschetta

Recipe by Mike DeSimone and Jeff Jenssen

2 golden beets, medium, peeled and cubed into ½ inch cubes
2 red beets, medium, peeled and cubed into ½ inch cubes
2 tablespoons extra virgin olive oil
¼ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
4 tablespoons pine nuts
½ teaspoon dried rosemary, finely ground
Large flake sea salt, for garnish
2 eight ounce logs fresh Chevré goat cheese
1 baguette, cut into 24 equal slices

Preheat a large frying pan and add olive oil. Add the beet cubes. Season with salt, pepper and rosemary and sauté until lightly browned. Let cool for 30 minutes. Stir in pine nuts.

Spread 1 teaspoon of goat cheese on each piece of sliced bread. Top with 1 tablespoon of beet mixture and arrange on a large serving tray. Garnish with large flake sea salt and serve. Makes 24 bruschetta.

Wine Recommendation: HandCraft Chardonnay

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