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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Mahoney Vineyards 2007 Vermentino - Las Brisas Vineyard and Bruschettas

Presented by: Carole and Marshall Ward

Wild Mushroom and Goat Cheese Bruschetta

2 ounces oyster mushrooms
4 ounces shiitake mushrooms
5 ounces Portobello mushrooms, inner gills removed
2 tbsp. olive oil
1 tbsp. unsalted butter
2 large garlic cloves, minced
1 shallot, minced
¼ cup dry sherry
¼ cup chicken stock
1 tsp. dried thyme
½ tsp. dried basil
Kosher salt and red pepper flakes
16 thin slices of French sour baguette
3-4 ounces fresh goat cheese

Minced lemon zest with minced chives, mixed together

Trim ends and coarsely chop mushrooms. In a large sauté pan, or skillet, over medium heat, heat olive oil and butter. Add garlic and shallot and sauté for 1 to 2 minutes, stirring frequently. Raise heat slightly and add mushrooms. Sauté for 7 to 8 minutes. Add sherry, chicken stock, thyme, and basil and cook until liquid is evaporated. Season to taste. Keep warm.

Preheat broiler. Put slices of baguette on a broiler pan and spread evenly with goat cheese. Spoon mushroom mixture evenly onto baguette slices. Broil for 3 to 4 minutes, or until mushrooms just begin to brown on top. Remove from the oven and place on serving dish. Garnish with a sprinkling of lemon zest-chive mixture.

Recipe from
The Wine Lover’s Cookbook
Serves 6 to 8 as an appetizer

Summer Heirloom Tomato & Fresh Herb Bruschetta

1½ pounds heirloom tomatoes, coarsely chopped
2 tbsp. minced shallots
1 garlic clove, minced
1 tbsp. white Balsamic vinegar
1 tbsp. snipped chives
1 tbsp. chopped flat-leaf parsley
2 tbsp. extra-virgin olive oil
¼ tsp. chopped fresh dill weed
Sea salt and freshly ground pepper

In a medium bowl, combine chopped tomatoes with shallots, garlic, vinegar, chives, parsley, olive oil and dill weed. Season with salt and pepper.

Serve on lightly toasted French sour baguette slices that have been lightly brushed with olive oil.

Fig and Olive Tapenade

1 cup chopped dried figs
½ cup water
1 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tsp. dried rosemary
1 tsp. dried thyme
¼ tsp. cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic, minced
Salt and pepper to taste
1/3 cup chopped toasted walnuts
1 (8 oz.) package cream cheese

Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover and refrigerate for 4 hours or overnight to allow flavors to blend.

Unwrap cream cheese block and place on a serving platter. Spoon tapenade over cheese and sprinkle with walnuts. Serve with slices of French bread or crackers.

Recipe from
For the wine pairing dinner, we served the tapenade on French sour baguette slices, using goat cheese in place of the cream cheese, topping with the toasted walnuts.

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