Prosciutto-wrapped Pears and Arugula
Quarter 1 large ripe pear, remove core and slice lengthwise into thin pieces. Place in a bowl
along with the juice of half a lemon, a drizzle of extra virgin olive oil, and salt & pepper to
taste. Place a few leaves of arugula with slices of pear on a piece of prosciutto
and roll into a tight bundle. Cut each bundle in half to make about 16 pieces.
Serve with Long Meadow Ranch Sauvignon Blanc.
Persimmon and Pear Crostini
with Fromage Blanc and Tarragon
In a medium bowl, combine 1 cup diced Red Bartlett pears and 1 cup diced Fuyu persimmons with 2 T hazelnut oil, ¼ cup vinegar, 1T chopped tarragon, 2 T honey, ½ tsp black pepper and salt to taste, then set aside and allow to marinate for 15 minutes. Cut ½ inch slices of your favorite sourdough baguette on a bias, brush with olive oil and toast until golden brown. When ready, divide and spread 12 oz fromage blanc on crostini, cover with the persimmon and pear compote, and garnish with 2 T crushed, toasted hazelnuts.
Serve with Farmstead Chardonnay.
Roasted Beet and Almond Dip
Coarsely chop 6 medium roasted, peeled beets and combine with 2 T almond butter, 2 T extra virgin olive oil, 1 T fresh lemon juice, 1 tsp grated orange zest, and salt and ground black pepper to taste in a food processor. Pulse until smooth. Serve with your favorite seeded flatbread or raw vegetables.
Serve with Farmstead Pinot Noir.