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
INGREDIENTS
- 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
METHOD
Step 1
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.
Step 2
Arrange the olives, tapenade, pecorino, bocconcini and the remaining salami on the platter. Season with pepper.
Step 3
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.
Step 4
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
INGREDIENTS
- 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
METHOD
Step 1
Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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
INGREDIENTS
- 1 sheet frozen Careme puff pastry
- 1 egg, lightly beaten
- 1/2 cup finely grated cheddar
- 1 1/2 tablespoons black sesame seeds
METHOD
Step 1
Preheat oven to 220C or 200C fan-force. Line a large baking tray with baking paper.
Step 2
Cut small rounds from pastry (return pastry to freezer if it becomes too soft to handle). Place on prepared tray.
Step 3
Cut pastry scraps and stack 3 by 3 next to circles on prepared tray. Brush pastry with egg. Sprinkle with cheese and sesame seeds.
Step 4
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
INGREDIENTS
- 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
METHOD
Step 1
Divide raspberries among six 150ml-capacity serving glasses. Combine the Frangelico and cranberry juice in a medium jug.
Step 2
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
INGREDIENTS
- 1 packham triumph pear, quartered lengthways, cored, thinly sliced
- 850ml can pear juice
- 750ml bottle sparkling white wine, chilled
METHOD
Step 1
Divide pear slices and pear juice between champagne flutes.
Step 2
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.
Enjoy entertaining!
