If you’re having friends around for a cheese and wine party, we have curated the perfect menu to entertain you and your guests. Recipes courtesy of taste.com.au.
What’s to eat?
Italian Grazing Plate
0:15 Prep 0:10 Cook 4 Servings
- 12 thin slices mild Bertocchi Flat Sopressa Salami
- 8 grissini
- 350g mixed medley tomatoes
- 100g mixed olives
- 100g black olive tapenade
- 125g pecorino, shaved
- 12 baby bocconcini
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 125g small button mushrooms
- 1 tablespoon balsamic vinegar
- 1 bunch mini asparagus
- 2 Coles Bakery Ciabatta Rolls, cut into 8 slices
Wrap 8 slices of salami around the grissini. Arrange on a serving platter. Halve any large tomatoes and add to platter with remaining whole tomatoes.
Arrange the olives, tapenade, pecorino, bocconcini and the remaining salami on the platter. Season with pepper.
Heat a barbecue grill or chargrill on high. Combine oil and garlic in a small bowl. Season. Toss mushrooms in half the oil mixture. Cook, turning occasionally, for 3-4 mins or until lightly charred and tender. Transfer to a bowl. Add vinegar and toss to combine.
Brush asparagus and bread with remaining oil mixture. Cook on grill for 2-3 mins each side or until asparagus is tender and bread is lightly charred. Arrange on the platter with mushrooms.
Image from taste.com.au
Mini pumpkin and goat’s cheese pizzas
0:15 Prep 0:35 Cook, makes 24
- 450g butternut pumpkin, peeled
- Olive oil cooking spray
- 2 tablespoons extra virgin olive oil
- 1 large brown onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 3 x 26cm round pizza bases with tomato paste
- 100g goat’s cheese, crumbled
- 24 small fresh thyme sprigs, plus extra to serve
Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
Cut pumpkin into 24, 1cm x 6cm pieces. Place on 1 prepared tray. Spray with oil. Bake for 25 minutes or until light golden and tender. Set aside.
Meanwhile, heat 1/2 the oil in a small saucepan over medium heat. Add onion. Cover. Cook, stirring once, for 5 minutes or until softened. Uncover. Cook, stirring occasionally, for a further 5 minutes or until light golden. Stir in 1/2 the vinegar. Remove from heat. Season with salt and pepper.
Using a 7cm round cutter, cut 24 rounds from the pizza bases. Place, in a single layer, on remaining prepared baking tray. Place 1 piece of pumpkin on each round. Top with a little onion mixture, goat’s cheese and thyme. Bake for 8 minutes or until rounds are crisp and light golden. Transfer pizzas to a large serving platter.
Combine the remaining oil and vinegar in a small bowl. Drizzle over the pizzas. Season with pepper. Sprinkle with extra thyme. Serve.
Image from taste.com.au
Pastry bites with cheese and sesame
0:05 Prep 0:15 Cook 8 Servings
- 1 sheet frozen Careme puff pastry
- 1 egg, lightly beaten
- 1/2 cup finely grated cheddar
- 1 1/2 tablespoons black sesame seeds
Preheat oven to 220C or 200C fan-force. Line a large baking tray with baking paper.
Cut small rounds from pastry (return pastry to freezer if it becomes too soft to handle). Place on prepared tray.
Cut pastry scraps and stack 3 by 3 next to circles on prepared tray. Brush pastry with egg. Sprinkle with cheese and sesame seeds.
Bake in the oven for 15 minutes or until puffed and golden.
What’s to drink?
Frangelico and berry sparkling wine
0:10 Prep, makes 6
- 30 (about 60g) fresh raspberries
- 125ml (1/2 cup) Frangelico liqueur
- 250ml (1 cup) chilled cranberry juice
- 1 x 750ml btl sparkling pinot noir chardonnay, chilled
Divide raspberries among six 150ml-capacity serving glasses. Combine the Frangelico and cranberry juice in a medium jug.
Pour Frangelico mixture over raspberries. Top with sparkling wine. Serve with Prosciutto, fig & bocconcini skewers (see related recipe).
Pear and Sparkling Wine Cocktails
0:05 Prep 8 Servings
- 1 packham triumph pear, quartered lengthways, cored, thinly sliced
- 850ml can pear juice
- 750ml bottle sparkling white wine, chilled
Divide pear slices and pear juice between champagne flutes.
Top with sparkling wine. Serve.
If you’d like to have the option of mulled wine as well (which is nice in winter), we published a recipe in our last blog post, which you can find here.