Finger foods are a natural for any party, get together, tailgating and the list goes on and on. One that we liked a lot with heavier wines from our the days of our wine tasting parties at The Brass Brassiere was our "Open Faced Mini Muffulettas". The flavors are heavy enough for more robust wine. Here's to you!
Wine
Pairing: Chianti, Primativo, Barolo or Zinfandel
Here is my recipe:
2 Against The Grain frozen baguettes
2 Against The Grain frozen baguettes
1
8-ounce cream cheese, softened
1
cup pimento stuffed olives, finely chopped
1
teaspoon dried chives
2
tablespoons onion finely chopped
1
teaspoon Worcestershire sauce
Here is how I put this recipe together:
1. Preheat oven to 425 degrees Fahrenheit.
1. Preheat oven to 425 degrees Fahrenheit.
2.
Slice each sour dough baguette into 24 1-inch pieces. Lay sour dough slices in
single layers on baking sheets. Toast until lightly browned on both sides—3- to
5- minutes per side; set aside
3.
To make spread, combine all ingredients in medium size mixing bowl. Mix
thoroughly.
4.
Spread approximately 1 to 1½ tablespoons of spread onto one-half of toasted
baguette slices. Top with slices from second sour dough loaf. Slice each
diagonally.
Servings:
12 Yield: 24
Oven
Temperature: 425°F
Preparation
Time: 45 minutes
Cooking
Time: 10 minutes
Total
Time: 55 minutes
Nutrition
(per serving): 286 calories, 88 calories from fat, 10 g total fat, 20.8 mg
cholesterol, 627.5 mg sodium, 118.5 mg potassium, 41 g carbohydrates, 2.7 g
fiber, 1 g sugar, 7.9 g protein.
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