To rock with your Rosé!

Here are some ideas for delicious partners to the 2023 Estate Rosé!

Whether it’s rich and unctuous like this super-easy baked Gruyere or tangy and smooth like a smoked salmon dip have fun with our new Rosé!

Baked Gruyère

1 sheet of puff pastry (thawed if purchased frozen)
1/3 cup apricot preserves
5 ounces of Gruyère cheese, cut into 1/2” cubes
1/3 cup toasted walnuts, chopped
1 clove garlic, chopped
1 tbsp fresh rosemary, chopped
3 tbsp honey
Egg wash (1 egg beaten with 1 tbsp water)

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
In a bowl, combine the Gruyère cheese cubes, garlic, walnuts and rosemary. Toss to combine and set aside.
On a cutting board sprinkle flour and roll out the sheet of puff pastry into a square. Spoon the apricot preserves in a circle in the center of the square. Pour the seasoned cheese cubes into a pile on top of the preserves in the center of the pastry.
Drizzle with the honey. Fold the four sides up around the Gruyère cheese cubes making sure that it is sealed well. Brush with the egg wash.
Transfer to the baking sheet and refrigerate for at least 30 minutes before baking.
Bake for 25 minutes or until the pastry is completely golden.
Serve on a cheese board with fruit, crackers or toasted baguette or in slices cut like pie as a first course.

Salmon Cream Cheese Dip

6 ounces smoked salmon
1 tbsp chopped red onion
8 ounces room temperature cream cheese
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in a food processor and whir until smooth and well combined. Chill for at least three hours and serve with toasted bread or crackers or sliced vegetables.

Author: corkingnapa

Julie Ann Kodmur is a second-generation Californian who was born in San Francisco and grew up in La Jolla. As an eighth grader she was the runner-up in the state spelling bee. She’s lived in Italy and New York and now lives in the Napa Valley with her family. She is a marketing and publicity consultant in the wine industry. Her business life can be seen at http://www.julieannkodmur.com. This is the home for the overflow. The ‘title’ is a reference to a sculpture honoring an Argentinean journalist who practiced his craft in the 1930s before literally dying for his words. No such drama here, just hopefully some provocative fun.