Seven simple “antipasti” treats to serve with Sonoma-Cutrer wines for your next party!

• Toss cherry tomatoes with cilegine (small fresh mozzarella balls) with chopped fresh basil, rinsed capers, freshly ground black pepper, a little sea salt and good extra virgin olive oil.
• Top thinly sliced raw mushrooms, fennel and prosciutto with shaved parmesan cheese and a drizzle of extra virgin olive oil.
• Sauté rounds of prepared polenta in olive oil until crisp and top with fresh whole milk ricotta and a dab of marinara.
• Prosciutto around strips of provolone or bread sticks.
• Combine bresaola slices with pink grapefruit segments and baby arugula and drizzle with extra virgin olive oil.
• Top crostini with slices of smoked mozzarella, roasted red pepper strips and chopped fresh basil and briefly melt under the broiler.
• Make Crudo by slicing sushi grade tuna or yellow tail, topping with slivered red onion, sea salt, lemon infused olive oil and a pinch of red pepper flakes.

Properly made, macaroni and cheese can be transcendent. What could be better than to share this recipe and a glass of Sonoma-Cutrer Sonoma Coast Chardonnay with your sweetheart?

This may sound like an unlikely recipe but in parts of South America, it’s a favorite street food. You can make a fast aioli by simply stirring in some finely chopped garlic and paprika into store bought mayonnaise. Delicious with any of the Sonoma-Cutrer Chardonnays but especially ​The Cutrer Chardonnay.

This is a gorgeous, fresh tasting green risotto and is easy to make as it is baked in the oven. The Cutrer Chardonnay would be delicious with this spring dish.

Although there is a great debate on what makes a “grunt”, the definition seems to be that a grunt or slump are simmered on top of the stove or grill rather than baked in the oven. “Grunts” are usually made with berries and the name supposedly comes from the sound the berries make as they simmer! Substitute your favorite in-season berries.

This recipe is based on the classic Vietnamese dipping sauce called Nuoc Cham. Any remaining dressing makes a wonderful marinade for grilled chicken or fish. Sonoma-Cutrer’s Sonoma Coast Chardonnay pairs nicely with this dish.