Red Wine Appetizers, Part Two

First, I apologize for the huge delay between appetizer posts. Thanksgiving and my trip to Red Mountain got in the way. So, on to the recipes: I have a few to start with now and promise the remaining recipes soon.
The biggest hit of the night was the easiest to make. Take small-medium sized, pitted California dates and cut a small slit vertically to open them up. Cut a small piece of parmigiano-regiano to fit inside of the date. Wrap very thin slice of prosciutto (we used about a third of a piece per date) around the date and secure with a toothpick. Bake at 450 for about 10-15 minutes, turning once. Serve hot. One of Ben's friends popped this into his mouth and proclaimed, "I think this is the best thing I've ever eaten!"

Sliders with Caramelized Red Onions, Gruyere and Arugula
makes 24 sliders
Try with Fidelitas eight Red Wine
INGREDIENTS
3 red onions, sliced
3 lbs ground beef (80/20)
2 tbs dijon mustard
3 tsp fresh thyme, chopped
2 cloves garlic, finely minced
6 tbs olive oil, divided
salt and pepper
6 oz gruyere, cut into squares
arugula
24 small dinner rolls (we used the Hawaiian rolls, which were actually great with these)
DIRECTIONS
In a large skillet, heat 2 tbs olive oil over medium-low heat. Add the red onion and slowly cook until caramelized (about 30 minutes).
Prepare a bbq to medium-high heat. In a large bowl, gently mix the beef, mustard, thyme, garlic and 3 tbs of olive oil. Season generously with salt and pepper. Shape into 24 patties, about 1 ½ - 2 inches in diameter.
Brush the grill with additional olive oil. In batches, cook the sliders on the bbq, for about 5 minutes on each side, or until desired doneness. Reserve in a warmer or low-heat oven. Toast dinner rolls on either the grill or under a broiler.
To assemble, place a slider on each roll, top with a piece of gruyere, then the caramelized onions and finish with a few leaves of arugula.
We did put out a few condiment dishes with ketchup and good mustard, but people seemed to be pleased with the sliders just as they were…
WHY IT WORKS: I've said it before, and I'll say it again - beef and cab just work. It's a matter of the fats complimenting (and calming) the tannins in the wine. However, I do get tired of fiddling with different steaks, etc, so wanted to try something new. The sliders are made with a fattier ground beef that not only helps to hold it all together, but also tastes soooo good with a young cabernet sauvignon, such as the eight red. The thyme and arugula compliment those earthy and peppery notes, while the gruyere and caramelized onions layer on richer elements to go with the dark fruit of the wine. And - sliders are so fun for parties. They were definitely the first thing to disappear from the table.

Eggplant and Bell Pepper Bruschetta
Try with the Fidelitas Red Mountain Cabernet Franc
INGREDIENTS
2 tbs olive oil
1 small red onion, diced
1 globe eggplant, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 tsp cardamom
1 tsp fresh thyme
1 tsp fennel seeds, crushed
2 tablespoons red wine vinegar
1 baguette, sliced
DIRECTIONS
Heat oil in a large skillet over medium high heat. Add the red onion and cook until soft, then add the eggplant. Cook the eggplant for about 10 minutes, then add the peppers. Continue to cook over medium heat, stirring occasionally until the peppers become soft. Add the cardamom, thyme and fennel, then the red wine vinegar. Remove from heat, season with salt and pepper and allow to cool slightly.
Toast the baguette slices under the broiler. Assemble on a platter and top each slice with a heaping amount of the eggplant and pepper mixture.
If I were to do this recipe again, I think that I would add a bit of chevre to each slice of baguette before placing under the broiler - I think it would add a little something special to the dish.
WHY IT WORKS: I really wanted a vegetarian dish to serve, and since the cabernet franc doesn't have those demanding tannins, this was a natural selection. I mentioned in my post earlier about cabernet franc that the earthy, spicy notes are great for peppers and spice. The eggplant added a nice, earthy component and the hint of fennel really brought out a similar note in the wine. The splash of red wine vinegar is key, lifting the flavors of the dish, but also elevating the acid level to meet the bright flavors of the wine.