SUGGESTED PAIRING FOR THE VIOGNIER:
Pairing Food and Wine is Simple
At Tillie Wines we know that pairing food and wine can seem difficult. Not to fear, we have you covered. If you’d like to impress your friends, why not take a bottle of wine and this tasty recipe to your next party? The components can be made ahead of time and assembled right before enjoying. Or enjoy as an after-work snack with friends before you continue with your evening.
Why does this pair well with Viognier? This wine has notes of earthy slate and isn’t overwhelmingly fruit forward. It rounds out the spice from the peppers and has enough body to stand up to the sweet, candied taste. Also, Kate will find almost any reason to use goat cheese in a dish – and the Viognier lends itself well to that addition.
Candied Pepper & Goat Cheese Crostini
1 cup vinegar
2 cups sugar
10-15 peppers of your choosing (I used jalapenos and Thai dragon chilis)
1 8 oz. package of goat cheese
1 cup ricotta cheese
1 tsp. garlic powder
1 tsp. onion powder
Heat vinegar and sugar in saucepan until simmering; thinly slice peppers into rounds and add to saucepan. Simmer for ten minutes until peppers change color and appear “glassy.” Strain and remove from heat.
In a food processor or blender, combine ricotta, goat cheese, garlic powder, and onion powder. Purée until smooth.
Slice baguette into ¼” slices, and toast in toaster or oven.
Remove toasted slices, spread with cheese mixture, and top with candied peppers. Finish with lemon zest.
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