Wine Club

As I’ve previously explained, Wine Club is a monthly occurrence when a small group of my friends get together to try new wines and snack on delicious food. With my move to St. Louis just a week away, I’m so sad to have to say good bye to this event that I’ve looked forward to every month for almost four years.

For my last Wine Club, my friends surprised me with this awesome gift of a personalized cutting board. Not only is it so pretty, but it’s also a special reminder of all of our great times together.

We sipped on shiraz while we enjoyed the summery meal that our friend made. To start, we had Strawberry Bruschetta. Please tell me, have you ever seen anything so simple, yet so beautiful?! Its safe to say we were all obsessed with this fabulous appetizer consisting of macerated strawberries, goat cheese, basil, and balsamic drizzle.

Following the appetizer, we had Roasted Pear and Arugula Salad with Walnuts and Parmesan. This salad was restaurant quality with fresh ingredients, and mix of sweet and savory. 

Nothing goes with salad better than pizza 🙂 My friend made this delicious Pesto Pizza that was packed with tomatoes, green pepper, black olives, onion, and artichoke hearts. I love a good homemade pizza because you can customize it however you want…but this combo of different veggies was A+. 

For dessert, Cake Balls and Oreo Truffles! These treats are super dangerous because they’re small and easy to pop in your mouth. Plus, they’re the perfect dessert for a party because no plates are required. 

Strawberry Bruschetta

Source: http://annies-eats.com/

What You Need

  • 1 cup strawberries, hulled and diced
  • 1 tablespoon sugar
  • 1 French baguette, sliced on a bias
  • 4 ounces goat cheese
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • ¼ cup minced basil leaves
  • Freshly ground black pepper

What To Do

  1. Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries macerate for about 30 minutes so that they begin to release their juices.
  2. Spread a thin layer of goat cheese on top of each baguette slice.
  3. Top each slice with spoonfuls of the strawberry mixture.
  4. Drizzle lightly with olive oil and balsamic vinegar.
  5. Top each slice with the basil leaves and cracked pepper, to taste.
http://glorioffood.com/2012/08/22/wine-club-9/

Roasted Pear and Arugula Salad with Walnuts and Parmesan

Source: Food.com

What You Need

    Roasted Pears
  • 4 firm pears (suggested: Bartlett)
  • 1 tablespoon butter, melted
  • 2 tablespoons sugar
  • Salad dressing
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Salad
  • 7 cups arugula, washed dried and torn in bite-size pieces (or other salad greens)
  • 4 ounces parmesan cheese
  • 1 cup walnuts

What To Do

  1. Preheat oven to 500 F and put baking sheet in the oven to heat too.
  2. Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
  3. Toss pear with butter and sugar.
  4. Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
  5. Flip and roast until tender and deep brown, 5 more minutes. Let pears cool.
  6. Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
  7. Whisk the olive oil, vinegar, salt and pepper together.
  8. Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
  9. Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
  10. Chop walnuts coarsely and sprinkle on top.
http://glorioffood.com/2012/08/22/wine-club-9/

Pesto Pizza

Source: Adapted from Allrecipes.com

What You Need

  • Pre-baked pizza crust (I used the pizza dough from Trader Joe's. It didn't say to pre-bake it on the package but I found that really helped)
  • 1 cup pesto
  • 3 ripe tomatoes, thinly sliced
  • 1/2 cup green bell pepper, chopped
  • 1 (2 ounce) can chopped black olives, drained
  • 1/2 small red onion, chopped
  • 1 (4 ounce) can artichoke hearts, drained and sliced
  • 1 cup mozzarella cheese
  • 1 cup romano cheese

What To Do

  1. Prepare the pizza dough according to directions on package and pre-bake it for a few minutes, until the top starts to cook and get crispy. For the Trader Joe's kind, bake for about 5 minutes at 450 degrees on a baking sheet.
  2. Remove from the oven and spread the pesto on pizza crust.
  3. Sprinkle with mozzarella and romano cheeses and top with tomatoes, green peppers, olives, red onions, artichoke hearts.
  4. Bake for 8 to 10 minutes, or until cheese is melted and browned.
http://glorioffood.com/2012/08/22/wine-club-9/

Oreo Truffles

What You Need

  • 1 pkg. Oreos (finely crushed)
  • 1 8 oz. pkg cream cheese, softened
  • 1 package almond bark (or candy melts)

What To Do

  1. Crush the Oreos. You can use a food processor or a ziplock bag with a rolling pin, whichever you prefer, but make sure they are a finely crushed. You don't want big chunks.
  2. Mix the cream cheese and the crushed Oreos together.
  3. Roll them into quarter sized balls and put them on a cookie sheet lined with wax paper.
  4. Chill them in the freezer for about 15 minutes.
  5. Melt almond bark (or candy melts) in microwave per directions on package.
  6. Take them out of the freezer and dip each one in the almond bark, tapping off the excess. Place on wax paper to set.
  7. Store in the refrigerator until ready to eat.
http://glorioffood.com/2012/08/22/wine-club-9/

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