Portuguese Wine Tasting Party with Red Esporao Wines :: Part Two

Part Two of my Esporao Wine tasting party features the amazing red wines offered by Esporao. I love the deep rich flavors of both offerings, but I personally adore the Assobio. International wine magazine “Wine Enthusiast” awarded Assobio Red 2011 94 points, calling it one of the best buys for the year 2014. The Esporao Assobio 2011 is a gorgeous wine. Complex and smooth, it pairs nicely with my Fig and Goat Cheese Crostini, and Chorizo, Manchego Cheese Skewers. The rich creaminess of the cheese paired with the sweet fig, really combines nicely with the deep rich notes in the Assobio. This pairing makes for a bold and flavorful combination. I like the smoky flavor of the Assobio with the spicy chorizo sausage as well, in the fall robust flavors are perfect with a chill in the air. You will see later in this post that it also pairs well with my dark bitter chocolate dessert recipe, it's the perfect pairing counterpoint.

Fig Goat Cheese CrostiniServes 10

You will need:- 20 small figs cut in half, lengthwise- 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)- 1/2 cup olive oil- 8 oz. soft artisan goat cheese, at room temperature- 1/4 cup lemon honey- 40 Marcona Almonds- 1 teaspoon cracked pepperPreparation:Preheat the oven to 350 FCrostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.To Serve:Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.A super easy way to bring a little Portuguese inspiration to you wine tasting party is to add a little sausage, cheese and olives to the menu. Note: This recipe is all about great ingredients!

Chorizo skewers with Manchego Cheese and TomatoesServes 10

You will need:- 4 links of Chorizo sausage- 1/2 pound wedge of 12 month Manchego Cheese- 20 baby tomatoes- 1 loaf of crusty bread, cut into slices- 10 wooden skewersPreparation:Grill sausages on medium heat then pull off of the grill and set aside to cool. While the sausages are on the grill, cut the cheese into 1 inch cubes and set aside. Cut the sausage into 1 inch slices. Using the wooden skewers, pierce the sausage and then the tomato, and cheese, then sausage, tomato, and cheese and then sausage. Repeat with all the skewers, and serve with slices of bread. I like to place some olives on the side as well.

Dark Chocolate Dessert Crostini with Olive Oil and Pink Sea SaltServes 10

You will need:- 1 loaf of french bread, cut into 1/2 inch slices- 2 bars of Ghirardelli Semi- Sweet Chocolate- 1/4 cup Extra Virgin Olive Oil- 1 1/2 teaspoon of flake pink salt, or you can use a grater and pink rock saltPreparation:Preheat the oven to 350 FCrostini: Lay the bread slices on to a cookie sheet and with a brush, coat the top of the slices with olive oil.  Bake for 10 minutes, or until the slices are golden brown.Break apart the chocolate into the pre-scored squares. Lay one square on top of each toasted crostini on the cookie sheet and put back into the oven for 5 minutes or until chocolate is melted, but not runny or bubbly.Pull from the oven and spread the chocolate lightly with a small butter knife.To serve:Place on a platter, drizzle with oil hitting every portion of the crostini, and sprinkle with salt and serve.All Esporao Wines available at Whole FoodsThe Red Wines used in this post were: Red Reserva 2011, and Assobio 2011This post was sponsored by Esporao Wine Company, but as you know, I only promote or suggest products I use and that I Iove.Photography credit: Deborah Whitlaw Llewellyn