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easy breezy bruschetta
by Sunny Giron | 1 2 3
continued from page 2
apple & currant
Combine apple, currants, sugar, and lemon juice in a bowl and allow to marinate for about five minutes. Cut brie into thin slices and place on bread, then toast in oven until just melted. Top with apple mixture and sprinkle with cinnamon.
Wine companion: Casa Julia 2002 Sauvignon Blanc, Chile $8 - $9.
Start by spreading a liberal amount of goat cheese on each toasted slice, then follow with a couple pieces of pear. To finish drizzle a few drops of balsamic vinegar on top and sprinkle with some freshly ground pepper.
Wine companion: Columbia "Cellarmaster's Reserve" 1999 Riesling, Washington $7 - $8.
Combine first four ingredients and let marinate for five minutes before topping bread. Use cheese grater or zester to shave chocolate and sprinkle on bruschetta.
Wine companion: Fetzer Valley Oaks 1999 Syrah, California $8 - $9. Or try serving with brandy or cognac.
Sunny Giron is a professional activist and lives in Boulder, Colorado. She enjoys force-feeding her friends and family.