Pairs with: Grenache Rosé, 2013 or Grenache Rosé, 2014
This food and wine experience is best served with another pairing: California sunshine and a good conversation. Enjoy!
- 8 ounces chevre (soft goat cheese)
- 6 fresh apricots
- 1 bunch fresh basil
- 3 ounces Marcona almonds
- 12 slices high grade prosciutto
- Olive oil
- Salt and pepper to taste
Preheat oven to 350 degrees. Slice the apricots in half, remove the pits and lay them out on a foil lined baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Bake for 20 minutes or until they soften but are still somewhat hard. Chop basil and add to the chevre in a bowl. Mix in salt and pepper. Put a heaping spoonful of the chevre mixture into the hollow center of each apricot half. Place a Marcona almond on top. Wrap each chevre-filled apricot with a thin slice of prosciutto. Serve with a glass of Summerland Grenache Rosé and enjoy! The tangy, yet sweet, hints of white peach and apricot on our Grenache Rosé beautifully background the soft chevre and strong fruit of these bite-size appetizers.
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