Peppered Chevre & Olive Tapanade Crostinis Short Ribs with Zinfandel Sauce Roasted Potatoes & Leeks French Green Beans with Rosemary Asiago Cabiatta Bread From a Local Bakery Dark Chocolates with Blackberries & Raspberries Serves 4
The blueberry and blackberry flavors of Zinfandel wine intensifies into sweet richness. The sauce will delicately encompass the fork tender beef. The leek s with roasted potatoes caramelize to magnify their flavor. And, the sweet crispness of the French Green Beans is a refreshing compliment to the entire meal.
Preheat oven to 425 degrees. Cut the baguette into ½ inch slices. Brush both slices with olive oil. Line a baking sheet with parchment paper. Lay baguette slices onto baking sheet. Bake baguette rounds for 3-4 minutes per side or until they are lightly toasted.
* Do the day before and keep in an air tight container
Spread a thin layer of chevre on each crostini and top with a dollop of olive tapenade
Purchase pre-made crostinis from your local bread baker
Use a packaged crostini or a sea salt flat cracker
You don't have to pre-make the appetizer for your guests. Layout a beautiful platter with your crostinis, the log of chevre and a small bowl of the olive tapenade.
WINE PAIRING SUGGESTIONS: Alto Adige Pinot Grigio or a Germant Kabinett
*The German Kabinett offers an interesting contrast with the sweeter wine being paired with the salt in the olives.
Preheat the oven to 350 degrees. Coat the bottom of a dutch oven in olive oil. Heat oil on stove top over medium high heat. Coat ribs with flour. Brown ribs in batches. To get the best results, do not allow ribs to touch each other in your pan. Remove ribs and set to the side.
Preheat oven to 500 degrees.
Cut potatoes into wedges.
*You can do this ahead of time and keep in water in your refrigerator until you’re ready to roast them.
Dry the potatoes and combine them with leeks, olive oil, thyme, sea salt & fresh ground pepper. Toss to coat. Lay potatoes and leeks on a baking sheet lined with parchment. Bake for 15-20 minutes or until golden brown
Boil green beans until tender, approximately 5-7 minutes. Strain green beans. Return to the heat pan, toss briefly to reduce outside moisture. Set on a platter or bowl and top with shaved Asiago and sprinkle with sea salt.