Shipping Charges Apply Special Gift Box Extra $5.00 Holiday Dec. not Included No Substitutions Allowed No Additional Discounts
Deaver Christmas Recipe~Day 4
Port Soaked Blueberry and Pine Nut Bruschetta with Goat Cheese and Speck Serves 10
Pre heat oven to 350 degrees 20 ½ inch thick sliced baguette, toasted in the oven with olive oil drizzle and sea salt ½ cup pine nuts, sautéed in 1 tablespoon olive oil (DO NOT DRAIN) 1 ½ cups fresh blueberries 1 cup port wine 1 tsp. sugar 1 cup soft, room temperature goat cheese 10 slices, speck cut in half, thinly sliced Soak the blueberries in the port, using a plate to keep the blueberries immersed in the port for 1 hour. Drain reserving the port. In a Quisenart, pulse a few times the blueberries, sugar and pine nuts keeping the blueberries a little chunky. Add a little port to give a smoother consistency. Set aside. Spread a little goat cheese on the bread, top with a little of the blueberry mixture and lay a thin slice on top of that. Sprinkle finely chopped chives on top.
Christmas Eve, December 24th- 10:30-3pm
Christmas Day, December 25th- Closed
New Years Eve, December 31st- 10:30-3pm
New Years Day, January 1st- 10:30-5pm
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Deaver Vineyards 12455 Steiner Road Plymouth, California 95669 (209) 245-4099