Grazing platter perfect for wine tasting
Grazing while enjoying Sangiovese
I’m of the mind that nothing beats sipping great Sangiovese with friends while nibbling on foods that enhance the wine. Create the perfect cheese and charcuterie board by choosing a platter that lends itself to an abundant, dramatic display. Be sure to leave 15 minutes or so to decorate the platter, adding sprigs of fresh herbs, colorful edible flowers, or whatever you have on hand. This is a meal in and of itself, but you can add crusty bread and soup or salad if desired. Developed for Molesini Wine Club, the recipe is included in the wine shipment so members can make the dish to enjoy during their virtual wine tastings.
Grazing platters
Serves 6 to 8
The platter
Prep time: 40 minutes
Cook time: 20 minutes
Assembly: 15 minutes
7 ounces (200 grams) varied salumi, sliced
4 ounces (113 grams) wedge of Parmesan
4 ounces (113 grams) fontina, pecorino, Monterey Jack, or cheddar, cubed or cut into sticks
4 ounces (113 grams) nuts, either marcona almonds, walnuts, spiced nuts, or cashews
4 ounces (113 grams) breadsticks
4 ounces (113 grams) crackers
3 ounces (90 grams) dried apricots
3 ounces (90 grams) green or black olives in a small bowl
red and green grapes, cut into small clusters
Warm Cheese Spread ( below)
Figs Wrapped with Prosciutto ( below)
Sausage and Cherry Tomato Skewers ( below)
Directions
Gather all items and assemble board: Place breadsticks in a glass, so they stand upright, add nuts to a small dish, then get creative and place remaining foods where they please the eye.
Warm Cheese Spread
Prep time: 10 minutes
Prepare up to 4 days in advance, covered and refrigerated
Cook time: 20 minutes
5 ounces (150 grams) cream cheese, room temperature
3 ½ ounces (100 grams) goat cheese, room temperature
5 ounces (150 grams) assorted cheeses that melt, cheddar, Monterey Jack, mozzarella, Parmesan, blue cheese, Gruyère, grated
3 tablespoons (45 milliliters) raisins or dried cranberries, finely chopped
1 tablespoon (15 milliliters) fresh rosemary, finely minced
¾ tablespoon (12 milliliters) honey
½ teaspoon (2.5 milliliters) coarse black pepper
¼ teaspoon (1.25 milliliters) Tabasco
Directions
Mix all ingredients in a bowl. Transfer to an oven-proof serving bowl. Cover with plastic wrap and refrigerate for up to 4 days or cook within a few hours.
Preheat oven to 350°F (176°C). Remove plastic wrap from cheese and place bowl on a baking sheet. Bake for 20 minutes until bubbly. Remove from oven, add a small spoon, and arrange on the board surrounded with crackers.
Figs Wrapped with Prosciutto
Prep Time: 10 minutes
Prepare up to 3 hours in advance
Cook Time: 15 minutes
10 figs
3 tablespoons (45 milliliters) honey, preferably truffle honey
10 slices prosciutto, trimmed of fat and cut lengthwise in half
Directions
Place in oven 5 minutes after putting cheese spread in oven.
Stem figs, place on a cutting board, and slice in half lengthwise. Drizzle the cut side with honey. Starting with the cut side, wrap each halved fig with a piece of prosciutto. Place on a baking sheet, cut side up, with the end of the prosciutto tucked under.
Preheat oven to 350°F (176°C). Bake figs, along with the cheese spread (above), for 15 minutes until nicely warmed. Remove from oven and let cool before arranging on your platter. You can put a toothpick through each fig for ease of handling.
Sausage and Cherry Tomato Skewers
Prep time: 10 minutes
Cook time: 8 minutes
1 pound (450 grams) uncooked Italian, smoked, or bratwurst sausage in casing
8 ounces (225 grams) cherry tomatoes
Directions
Cut the sausages into approximately ¾-inch (2-centimeter) slices. Place slices in a large nonstick frying pan. Heat over medium-high until brown, about 4 to 5 minutes. Flip over, and cook the other side until brown and cooked through. Remove from heat and place slices on a paper towel.
Assemble individual skewers: Stick a toothpick through the stem end of a cherry tomato, then skewer a sausage slice, then another cherry tomato. Repeat until all the sausages are used. You may have tomatoes left over.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
