wine, cheese, and what else?

[cucuzza]

I'm planning a lite, snack-type nosh for six people early in the evening before attending the theater (dinner at a 5-star restaurant will follow the performance).

I want to do wine and cheese but am tired of the usual fruit and nut go-withs. Anyone have ideas for something tasty, but not terribly filling, to go along with the w & c?

As usual, any and all replies will be sincerely appreciated. TIA

[shindiganna]

my fave these days is figs wrapped in prosciutto. Fresh figs are divine, but plump dried ones will do. Simmer some balsamic vinegar until it's syrupy and drizzle on the figs before wrapping in prosciutto.

[Feed Me]

stuffed grape leaves

thin, crisp homemade potato chips topped with anything

stuffed mushrooms

mushroom toast

grilled stuffed eggplant

[anna]

marinated mushrooms
roasted whole garlic bulb
grilled vegetables (i.e. zucchini, bell pepper)
salmon mousse

[Carrie 218]

I think I got this out of Suzanne Goin of A.O.C. - pit and stuff a date with a long slice of parmesan cheese. Wrape with bacon and bake for five to six minutes. Scrumptious.

[HillJ]

Using slices of zucchini & french cucumber as a base you can add many chopped toppings that are refreshing.

roasted red peppers
tiny bit of seafood
hummus
tabouli salad
chopped papaya
etc.

[SuzMiCo]

Instead of fruits and nuts to go with the cheese plate you could have chutneys, mustards, or tapenade. It makes the cheeses much more special, especially if you think through specific cheese-chutney pairings. For example, stilton with a dollop of apricot chutney on top is amazing.

If you want to take this one step further you could make simple canapes along the same lines, such as cracker, stilton, apricot chutney, walnuts.

[krissywats]

I've mentioned them here before but a nice, thin, homemade cracker (so EASY!!!) are light and delicious. They wow people, too.

Here's the link to the original post:

http://www.chowhound.com/topics/show/278744#1476246

And here is the link to LindaMC's follow-up:

http://www.chowhound.com/topics/27907...

[macrogal]

Gougeres! So delicious and so easy. I especially like Williams-Sonoma's recipe from the "Savoring Provence" book:

http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=CDF36B25%2D5049%2D4253%2D9C2F5F43FA33A877

But people also like Mark Bittman's take:

http://www.nytimes.com/2006/11/29/din...

Good luck!

[kaholo1]

I like to do beef carpaccio and gristini with prezzimolo sauce. Buy a nice filet/ tenderloin, freeze and thinly slice strips...wrap end of gistini(thin bread sticks) and spinkle with prezzimolo...(garlic, parsley and olive oil ((sauce)) with s & P. Arrange in a sun like pattern on a round plate with a flower in the middle...so good.

[ScarletB]

Shrimp cocktail with romesco sauce.

[chicken_buttz]

If you don't mind the stinking rose, try pickled garlic and pickled pearl onions.

[DanaB]

A couple of good compliments for wine and cheese are (1) asparagus spears wapped with proscuitto and (2) dates stuffed with parmesan, wrapped with bacon and roasted.

[singleguychef]

I agree with dana's recommendation for anything wrapped with prosciutto. It's easy to do and tasty. Along with asparagus spears, you can also wrap prosciutto around cantaloupe wedges.

[onefineleo]

i've been srving a mixture of olives, warmed either in a pretty soup bowl in the microwave, or heated in a tiny skillet. The warming makes a big difference on the sexy scale.

[Candy]

Have you ever had breaded and deep fried olives? Yum!

[Katie Nell]

I always thought these deep fried olives looked good: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30622,00.html?rsrc=search and while I'm at it, I've always wanted to try these crispy white beans: http://www.foodnetwork.com/food/recip...

[Candy]

I've done snails in a similar manner too. Outstanding and different.

[MMRuth]

Great idea - never thought of it - and I have a can of snails and a little get together on Sunday afternoon before they turn the Christmas tree lights on along Park Ave.

[Candy]

It is a Penelopoe Casas recipe from her Tapas book. If you don't have it it is pretty simple.

Make a warm marinade of 2 Tbs. dry white wine an equal amount of seafood stock or clam broth, garlic, pinch of dried thyme, a bay leat and a bit of flat laf parsley. Bring to a boil and then simmer a few minutes. Add the canned snails and their broth and simmer 3-5 mins. Cool in the liquid and then drain well.

Dust the drained snails with flour then dredge in beaten egg and coat with crumbs, I prefer Panko. Fry in at least 1/2" of hot oil or deep fry until golden. They will hold in a 200 F. oven for about 1/2 hour and are served with aioli

[MMRuth]

Thanks so much - I don't have her Tapas book - only Delicioso - which I use a lot.