Pair this delicious appetizer with our Tinto Rey Rosé. The creamy blue cheese and savory prosciutto pair perfectly with the refreshing stone fruit flavors of the Rosé. Enjoy!
(click to enlarge images)
Prosciutto-Wrapped Dates with Blue Cheese
• 16 fresh dates
• 4 oz. blue cheese
• 8 thin slices of prosciutto, halved lengthwise
• Matchbook Extra Virgin Olive Oil, to drizzle
• Balsamic glaze, to drizzle
• Preheat oven to 350 degrees.
• Use a small sharp knife to cut a slit in each date. Remove and discard pit.
• Spoon 1 teaspoon of blue cheese into each date. Press to enclose filling.
• Wrap a piece of prosciutto around each date and place on baking sheet.
• Drizzle with Matchbook Extra Virgin Olive Oil and balsamic glaze.
• Cook for 8 minutes or until desired crispiness.
Makes: 16 | Prep Time: 15 minutes
Celebrate your Valentine with Berry Kissed Sangria!
This fun and fruity cocktail blends a bottle of Mossback Central Coast Pinot Noir with a whole lot of love and some sangria fix’ins. We have shared the recipe below and encourage you to make some today!
Berry Kissed Sangria
- 1 bottle (750ml) Mossback Central Coast Pinot Noir
- 1 liter (about 4 cups) Lemon Lime Soda
- 3 cups Blackberry Brandy
- 3 cups Assorted Fruit (gala apples, grapes, cantaloupe, honey dew melon)
- 2 Oranges or 3 Tangerines
- 4-5 cups ice
- Cut all fruit (except citrus) into bite-sized pieces.
- Place fruit in container with lid.
- Pour brandy over fruit and soak overnight in refrigerator.
- Strain excess brandy from fruit.
- Combine red wine, infused fruit and lemon lime soda. Stir.
- Cut citrus in half and squeeze juice over wine mixture. Stir.
- Serve over ice in a wine glass or tumbler.
What will you be serving on Sunday during the big game? Winemaker Dan Cederquist will be serving his “Killer Guac” paired with chips and Matchbook 2016 Rose of Tempranillo. Dan says “fresh guacamole is a staple at my house, it is easy and delicious!”
Dan’s Killer Guacamole
1 dollop of sour cream
2 tbsp. of minced onions
2 jalapeno’s minced
1 splash of soy sauce
2 tbsp. of lemon juice
several dashes of Chalula hot sauce
salt & pepper to taste
Here’s how to make a Yolorita:
- 1 1/2 oz Matchbook Wines Tempranillo juice
- 1 1/2 oz Cazadores Tequila Blanco
- 1/2 oz fresh squeezed lime juice
- Vigorously shaken with ice shaker
- Strained into salt rimmed martini glass, and
- Garnished with fresh lime