The guys at the Inn Kitchen have agreed to share their recipe for Seafood Bruschetta that was such a hit during this year’s “Toast the Season.” Dazzle your guests and enjoy with your favorite Black Star beverage.
1 baguette – sliced 1/4″ thick on an angle
4 T. butter
4 T. olive oil
1 sprig thyme
1 clove of garlic, crushed
Combine butter and oil in a saute pan with garlic and thyme. Slowly bring to a simmer and turn off heat. Lay bread slices on a sheet tray and brush with butter/oil mixture. Toast in a 350 oven for 10 minutes or until slightly golden.
1 pound good lump crab meat, drained and squeezed of excess juice
1 pound shrimp, peeled, deveined and cooked
1 med. red pepper
1 med. green pepper
1 med. yellow peper
1 med. red onion
4 scallions, chopped
1/2 tsp. crushed garlic
2/3 tsp. lemon juice
1 T. chopped fresh taragon
1 tsp. Worcestershire sauce
a few dashes of Tabasco
Fresh Parmesan or Roman cheese for grating
Chop shrimp and break down crabmeat. Small dice peppers and onion, Add remaining ingredients and mix well.
Top toast with 1 to 2 tsp. of crab mix.
Sprinkle with a little freshly grated cheese and place back in the oven for 5 minutes or until warmed.
We served this bruschetta with our 2006 Arcturos Pinot Gris. Other great choices would be 2007 Arcturos Sur Lie Chardonnay, 2004 Black Star Farms Sparlking Wine, or our newest “star,” 2008 Bubbly Nouveau. This limited edition sparlker is meant to be served young – as are all nouveau style wines – and it’s available at all three of our tasting rooms - or online - at only $10. Make this one the official quaff of your holiday season.