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Wine tasting app....

Hello all,

I am attending a wine tasting party on Sat. and was asked to bring an appatizer of my choice.... I am looking for all your suggestions for some yummy finger foods- I think the numbers are in the 20's and it has to be transportable (about a 40min drive).
Thanks!!!

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  1. I have one that I bring when I need something interesting but simple...

    Avocado goat cheese spread

    One avocado mashed til smooth (add lemon juice to keep it green..)
    room temperature goat cheese/chevre 4-5 oz.
    one very finely chopped shallot
    mash everything together until smooth
    salt and pepper to taste

    serve with baguette slices toasted in oven w/olive oil

    1. There are a couple that I have on hand for wine dinners of my own. Something that travels well is a simple Antipasto salad with shallot vin. Slice, dice, or chop any deli meat that you like (I use salami, roasted turkey, and maple ham), provolone cheese and a can of black olives, whole or sliced whatever (If you can find non canned olives they work better). The vin. is simple...two shallots, a sqwidge of dijon, two garlic cloves, 2 T red wine vinegar, salt and pepper in a blender and puree until smooth and add olive oil to emulsify. Toss the meats and cheese and olives with the vin and let marinate for a couple of hours in the fridge. Pack on ice and carry to your destination. To serve give a quick re-toss and dump in a bowl or lettuce cup for something fancy.

      1 Reply
      1. re: chefsteveo

        These both sound so yummy.... I love avacado and goat cheese- so creamy and delicious! Thanks!

      2. Place a large log of goat cheese on a platter. Spoon fig preserves over the top. Surround with slices of proscuitto (rolled up in small bundles is a bit neater than loosely scattered). Serve with crackers or thinly sliced bread. The guests will spread some goat cheese/preserves on the cracker/bread, then place a piece of proscuitto on top.
        The salty/sweet/creamy combo is fab.

        1. I went to a similar party a few weeks ago, and some others were also asked to bring appetizers - they ALL brought cheese & crackers, so I highly advise against a hunk of cheese.
          Also avoid asparagus & artichokes, as they don't go well with wine.

          I made these mini carmelized onion tartlets (carmelize the onions, put in premade little phyllo dough tartlet shells, warm - optional to add a tiny square of Gruyere on top) that went over very very well.

          Something that was missing (among all the cheese & crackers) was any sort of vegetable (save my onions) or protein... so that might be a good addition as well. Maybe chicken or beef skewered bites with some sort of dipping sauce.

          1. salad of prosciutto, cantaloupe and mint
            mousse of smoked salmon or smoked trout
            bake tortillas or spring roll wraps in mini-muffin tins and fill with truffled egg salad, nicoise salad or couscous salad
            mouhamara, which is roasted red pepper, walnut and pomegranate molasses spread
            spanakopita triangles
            chicken liver pate
            caramelized onion and blue cheese tart
            2 tapenades, one green olive, one black
            small cucumber boats of crab salad
            tarts of duxelles
            sliders of rare roast beef, goat cheese and red onion
            pork satay
            garlic shrimp on skewers

            if everybody is bringing food, alot of people will bring cheese. i'd opt for something else.

            2 Replies
            1. re: hotoynoodle

              I really like the sounds of mini onion tarts- would you mind giving a little more detail on the recipe?? do you have to reheat when you get there? Thanks!!!

              1. re: gastronomy

                i make it similar to the recipe below, but add a little balsamic to the onions when they are almost finished, and cook that in. i prefer goat cheese or bleu to the gruyere and sometimes use pine nuts as garnish. imho, they taste fine room temp.