‘Tis the Season for… Bruschetta Party Bar with the Million Dollar Chef, Walter Martino
To make your holiday party even more spectacular, you need the perfect wine. Here, the Million Dollar Chef, Walter Martino’s Top 20 Holiday appetizers, and guide to holiday wine pairings.
‘Tis the Season for… Bruschetta Party Bar
It’s going to be a Bruschetta Bar kinda holiday – Throwing a brunch holiday party can be a lot of work! Bruschetta Bars are the answer. It’s essentially the best of the best when it comes to tapas-style eating.
Here are two of my favorite Bruschetta recipes for your next holiday brunch; it all starts with a few key ingredients.
Here’s the best part – you can assign some of these topping bowls to friends while you open your perfectly paired wine bottle. Then, when it comes time to eat, you can all make your own personalized mixture from the Bruschetta Bar and dig in. It’s interactive, which makes for the best kinds of holiday parties.
PAIRING: 2013 Hailstone “Impact” Cabernet Sauvignon
Slices Prosciutto San Daniele
Shaved Parmesan Cheese
Extra-virgin olive oil
Chopped fresh basil
Salt and black pepper
Fresh basil leaves
Cloves garlic peeled
How to Make It
Preheat oven to 450 degrees F. Brush the bread on both sides generously with oil and place on a baking sheet. Broil until golden and crispy, 2 minutes per side. Remove, let cool slightly, and rub the garlic all over one side of each slice.
Garnish with each combination.
In a bowl, combine the tomatoes, olive oil, basil, salt, and pepper.
Top each bread with ingredients. Garnish with fresh basil and balsamic reduction.
Top each bread with Shaved Parmesan Cheese and Prosciutto San Daniele. Garnish with fresh basil, and balsamic reduction.
Suggested Pairing: 2013 Hailstone “Impact” Cabernet Sauvignon (SHOP)
The center of this wine is Cabernet Sauvignon, sourced from Mount Veeder, Coombsville, and Yountville vineyards; and, shows the Cab’s brambly black fruit, red currant, and minerality, tempered with rich Spring Mountain District syrah’s plum and spice, with nuance from Yountville Merlot’s and Franc’s soft texture.
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