Toasted Mushroom & Tomato Sandwiches
Tuscany Bread - Clover Hill Style
By Kari Skrip
Perfectly paired with a glass of Clover Hill Merlot.
~1½ tbsp. Butter
~11 oz. Mushrooms (sliced)
~Salt & Ground Black Pepper (to taste)
~3½ oz. Baby Spinach Leaves
~½ cup Sundried Tomatoes (chopped)
~¾ cup Cheddar Cheese (grated)
~4 Turkish Bread Rolls (halved)
Melt butter in a medium frying pan over medium-high heat. Add mushrooms and cook, stirring occasionally, for 3 mins. or until soft. Drain on a paper towel. Season with salt and pepper. Preheat a grill or sandwich toaster on medium-high. Arrange spinach leaves, mushrooms, sundried tomatoes and cheese evenly on the Turkish bread roll base. Season with salt and pepper. Top with remaining bread and press down firmly. Place sandwiches under grill or toaster and cook for 4-5 minutes on each side or until toasted.
A delightful Italian appetizer
Try pairing Tuscany Bread with Clover Hill Merlot.
~1 loaf Crusty French Bread, halved
~Grated Mozzarella Cheese
~Roasted Red Peppers
Lightly season bread with garlic salt, Italian seasoning & seasoned salt. Sprinkle liberally with grated Mozzarella cheese. Top with slices of roasted red peppers. Lightly drizzle with olive oil. Bake approx. 10 mins. at 400º. The broil until edges are very light brown. Slice and serve.
For best results, serve with Clover Hill's Merlot.
Makes 4 servings
~1 large eggplant
~1 plum tomato chopped
~2 cloves of garlic
~2 tablespoons of olive oil
~1/2 onion chopped
~1/4 cup of olive tapenade or 1/4 cup of chopped mixed olives
~1 tablespoon of lemon juice
~2 tablespoons of fresh or dried cilantro
~salt and pepper to taste
~2 baguettes slices
~1 bar semi-soft goat cheese or cream cheese can be used
Cut the eggplant in half length wise, place on lightly oiled sheet and bake at 350 for 1 hour or until it is soft. Let the eggplant cool so it can be scooped out. Take olive oil and two cloves of garlic minced and mix together, spread this mix on the bread and toast in oven till golden. In a food processor place the eggplant, tomato, onion, garlic, lemon juice, spices, olive oil. Process till smooth. Spread the goat cheese on the toasted baguette and top with the eggplant. The eggplant bruschetta can be made in advance a refrigerated for a few days. Enjoy!
Potato Crusted Fish
From one of our favorite cookbooks, “Saving Dinner”
Use your favorite fillets of fish and serve with steamed green beans, green salad, etc. A perfect pair with Clover Hill Merlot!
2 cups. Potatoes (shredded)
1 Onion (chopped)
1 tsp. Tarragon
Salt and Pepper to taste
6 Fish fillets (your choice)
2 tsp. Olive Oil
In a bowl, combine potatoes, onion, tarragon, salt, and pepper. Place fish on wax paper, pressing half the potato mixture evenly over fish. Carefully turn fish over and repeat with remaining potato mixture. In a large, nonstick skillet, heat oil on medium-high heat and carefully place fish in skillet; cook 4 minutes on each side or until potatoes are golden. Makes six servings.
By Lori Anewalt
This dish is best served with a glass of Clover Hill Merlot
3 tbsp. chopped onion (optional)
1.7oz olive oil
1/2 tsp salt
1 tsp. baking powder (optional)
Peel potatoes and cute or dice them in thin slices for a layered effect. Heat oil in frying pan until very hot. Add the potatoes and onions. Stir them in the oil to coat and seal them. Reduce heat slightly and continue frying without browning the potatoes. Stir frequently. While frying, continue to dice the potatoes. After about 15 minutes, or when tender, drain off the oil, keeping for reuse, and place potatoes in a bowl. In a separate bowl, beat the eggs, salt, and baking powder. Mix well and combine with potatoes and continue mixing. Return oil to pan and let it reheat. Pour in egg and potato mixture. Let it sit on the bottom of the pan, regulating heat so it doesn’t brown too fast. Make sure the omelette doesn’t stick to the bottom of the pan. Loosen edges of the omelette and turn over to cook reverse side. Remove from the pan with the omelettes is golden brown.