Recipes
- Mango Caprese Salad
- Baja Fish Tacos with Mango Salsa
- Mango Chicken Lettuce Wraps
- Baby Wellingtons
- Spicy Marinated Green Beans
- Wilted Greens with Penot Pears
- Sweet Ginger Cherry Sauce
- Roasted Red Pepper and Pesto Spread
- Mirassou Monterey Paella
- Crostini with Figs Spread and Bubbled Brie
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- Cabernet-Braised Short Ribs
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- Cheese Plate
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- Shrimp & Citrus Salad with Creamy Avocado Dressing
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- Classic White Creme Brulee
- Flourless Mocha Torte
- Wine Recipes by Chef Katz
- Chicken in Tomato & Olive Braise
- Maple Pork Chops with Apricot & Sage Butter
- Macaroni & Cheese with Applewood Bacon
- Grilled Flank Steak with Italian Salsa Verde
- Wine Country Pot Roast with Merlot and Root Vegetables
- Shrimp & Citrus Salad with Creamy Avocado Dressing
- Grilled Sea Scallops over Saffron Couscous
Wine Inspired Recipes
Crostini with Fig Spread and Bubbled Brie
Prep time: 10 minutes / Cook time: 40 minutes
- ¾ cup stemmed and chopped dried figs (slightly heaping)
- ¾ cup Mirassou California Pinot Noir
- 1 ½ tbsp. honey
- 2 lemon slices, seeds removed
- 24 (¼-inch thick) baguette slices, cut on the diagonal
- 2 tbsp. walnut or extra virgin olive oil
- ½ lb. cold Brie, thinly sliced
- 1 ½ tbsp. chopped fresh thyme
Combine figs, wine, honey and lemon slices in medium saucepan. Bring to boil, then reduce heat and cook, covered, over low heat 30 minutes. Let cool slightly, then puree in food processor or blender.
Brush bread slices with oil and place oil-side down on large baking sheet. Spread about ½ tablespoon fig spread on each baguette slice and top with equal amounts of Brie, then top with thyme. Bake at 450°F 8 to 10 minutes or until cheese is melted and bubbly. Makes 24 appetizers.
Pairing Suggestion: Mirassou California Pinot Noir
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Featured Wine: Pinot Noir
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