Honey Gorgonzola Bruschetta with Prosciutto or Granny Smith garnish and Starboard Balsamic Reduction

This is a recipe developed for us by Chef Rick Trevino at Hooligans in downtown Adrian.  It was paired with our Frontenac for the April Pioneer Wine Trail Michigan Wine Celebration Event.

Honey Gorgonzola Bruschetta with Prosciutto or Granny Smith garnish and Starboard Balsamic Reduction

Slice a baguette (crosswise) into 1/2 inch rounds and toast.
Top with a generous crumble of gorgonzola cheese, and drizzle with a bit of warm honey.
Top with a sliver of prosciutto or a thin slice of granny smith apple. (We were surprised to find we actually preferred the apple topping, it just seemed to pop)
Drizzle with the Starboard Balsamic Reduction

Starboard Balsamic Reduction

Saute some shallots (or onions) and thyme in a little butter till softened.  Add 2 parts Starboard and 1 part balsamic vinegar and simmer, low and slow, until reduced to 1/3 original volume and it is lightly thickened.  It will thicken a bit more as it cools.  This may easily take 60-90 minutes. Stir often to be sure it doesn't burn. Strain through a strainer to remove the onion and thyme lumps.  For easy dispensing put it in a squeeze bottle to drizzle over the bruschetta.

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