I am still happily working my way through the Wine Spectator’s top 100 list. I carry this handy list with me wherever I go and also my iPhone with the Nirvino app, between the two, I am a wine consumer with confidence~ that I wouldn’t come home with an overpriced dud. Today #79 on THE LIST, Elk Cove Pinot Gris, Willamette Valley 2009 – score 90 points – cost $19. Another wine I try with great anticipation. After a visit to the Elk Cove website (http://www.elkcove.com/) I am even more excited, the winery and wines have an outstanding track record. My anticipation is building….
My nosh of choice to go with the Elk Cove Pinot Gris is inspired from my recent visit to Floataway Cafe in Atlanta. One of the local Atlanta restaurants from the culinary team of Anne Quatrano and Clifford Harrison. I was at Floataway Cafe with my family last week and ordered two simple appetizers to share as a table. We ate them with gusto. How does it go, an appetizer is only suppose to be an appetite teaser for the entree to come (for me – a combination of appetizers could easily stand in as my entree) at any rate, we all enjoyed our simple and tasty appetizers. Those appetizers were a fresh sheep milk ricotta with herbs and a cannellini bean bruschette. Pretty straight forward. But it was the addition of fresh herbs that made these appetizers. Unbelievably in my Georgia garden right NOW, I have fresh oregano, sage and chive! As I was eating my appetizers last week, I was making mental notes to reproduce these for Cheers It’s Friday. The Elk Cove Pinot Gris is the perfect aperitif style wine for these light appetite teasers~
Cheers It’s Friday!
Ricotta Cheese with Fresh Herbs
1 cup fresh ricotta cheese
2 tablespoons parsley, chopped
2 teaspoons fresh oregano, chopped
1/2 teaspoon zest from a Meyer lemon
kosher salt and pepper to taste
Extra Virgin olive oil
1. gently mix all ingredients together, drizzle with olive oil and sprinkle a few herbs on top
Cannellini Bean Bruschetta
1- 15oz can cannellini beans, rinsed and drained
1/2- 15 oz. can of chickpeas, rinsed and drained
2-3 tablespoons extra virgin olive oil (fruity style)
2 tablespoons parsley, chopped
2 teaspoons fresh oregano, chopped
1/2 teaspoon zest from a Meyer lemon
1-2 tablespoons Meyer lemon juice
kosher salt and pepper to taste
1. Mix ingredients together in a bowl. With the back of a large spoon, smash about half of the bean mixture. Stir and add more olive oil if needed.
Serve both the ricotta cheese and cannellini beans on fire grilled or toasted bread slices
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