Recipes

Wine & Food Experience Recipes

Dried Fruit Salami with Endive & Point Reyes Blue Cheese

YIELD:
Serves 12
CHEF:
Chef Brian Streeter
Pairs well with:
Cabernet Sauvignon, Napa Valley

This simple make ahead dish pairs very well with our Cabernet Sauvignon Napa Valley


Ingredients

8 oz. dried prunes, pitted
½ c. pistachio, toasted
1 tsp. aniseed
1 T. Sambuca liquor
pinch salt

2 oz. Point Reyes blue cheese
1 T. milk
24 Belgian endive spears


Preparation

Place the prunes, pistachio, aniseed, Sambuca and salt in the work bowl of a food processor and pulse a few times. Leave the mixture chunky in consistency. Roll into 1-inch diameter logs using a plastic wrap as the casing. Be sure to roll them as tight as possible by pinching and rolling the ends. Keep refrigerated.

In a small bowl, mash the blue cheese and milk with the back of a spoon until creamy. Spread 1 teaspoon on each endive spear and place a thin slice of fruit salami on top. Serve.

Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon, Napa Valley

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