When it comes to New Year’s Eve, there isn’t a better holiday to tempt your guests with fantastic small plate dishes designed to delight. Paired with a matching cocktail and you will be the host or hostess everyone will be talking about. Small plates are the perfect for everyone to partake in tasty dishes that how to pair your food there are plenty of websites that will help in coordinating your pairings. In Pennsylvania, the fine wine and spirits website run by the state controlled liquor control board gives wonderful entertaining recipes and how to pair the liquor with food. One tip to keep in mind for your pairings is the spicier the food the more sweet the drink pairing. An example of a pairing of spicy with sweet is Jalapeno Gazpacho Shooters with a Medium-Sweet Riesling. The spiciness of the shooters wash down beautifully with the sweetness of the Riesling. The opposite works too. A sweeter small plate will go well with a little acidity in the wine such as Moscato d’Asti. The most successful food and wine pairings will have complementary tones, such as texture or richness. When picking a pairing, you can try for either a similar pairing or a contrasting one.
A favorite small plate dish is the Italian dish Bruschetta. There are any varieties of bruschetta from a simple oil and tomato to a more complex wild mushroom with goat cheese. One of the best thing about serving bruschetta is everything can be made ahead. It’s toasty, crunchy, and a bit salty and is perhaps the simplest of small plate options. Bruschetta can easily be made with day Old Italian bread or French bread. Don’t skip the olive oil. Try and use a descent one. It doesn’t have to be the most expensive but it should be flavorful. It’s perfect for any party since you can make a large batch of the topping ahead of time, as well as toasting the bread slices. When serving the bruschetta you may either put out a bowl of the tomato topping for people to put on their own toasts, or as have the bread layered do right before serving to your guests.Chianti pairs well with this popular appetizer for your wine pairing.
1. 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2. 2 cloves garlic, minced (about 2 teaspoons)
3. 1 Tbsp extra virgin olive oil
4. 1 teaspoon balsamic vinegar
5. 6-8 fresh basil leaves, thinly sliced* or chopped
6. 1 teaspoon kosher salt, more or less to taste
7. 1/2 teaspoon freshly ground black pepper, more or less to taste
8. 1 baguette French bread or similar Italian bread
9. 1/4 cup (60 ml) olive oil
10. 2 tablespoons parmesan che
Hint: When chopping fresh basil it is best if you roll the basil up into a ball of sorts and chopped that way. Makes it so much easier.
1. In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
2. Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
3. Slice the bread into individual pieces, place in broiler and toast
4. Top warmed bread with tomato mix
Goat cheese and tomato Bruschetta
1. 2 cups Fresh Tomatoes, Chopped (Roma Preferred)
2. 3 cloves Garlic, Finely Minced (may Add More Or Less To Taste)
3. 1 Tablespoon Extra Virgin Olive Oil
4. 1 Tablespoon Balsamic Vinegar
5. ½ cups Basil, Chopped
6. Kosher Salt And Fresh Cracked Pepper To Taste
7. 1 whole French Baguette, Sliced On The Diagonal, 3/4 Inch Thick
8. 1 clove Garlic, Peeled And Sliced In Half
9. Goat Cheese
In a medium mixing bowl, add chopped tomatoes, finely minced garlic, olive oil, balsamic vinegar, and basil together. The longer they sit the better it will be. Add Kosher salt and pepper to taste. Toast baguettes on a cookie sheet just until slightly browned. Rub garlic over the toasted side to infuse bread with flavor. Spread with goat cheese. Spoon tomato mixture on top of the bread and serve.