With the change in temperature, my mind shifts to dreams of coats and boots, red wine and warm roasted veggie dishes -- cozy and comfortable days ahead that's for sure.
So I thought I'd propose a herb roasted eggplant and tomato Pyrenees Brebis grilled cheese paired with a glass of SEPP Moser's Zweigelt, a light to medium bodied smooth fruit forward red wine.
How to prepare the eggplant and tomatoes -
Preheat oven to 350. Slice a cup of cherry tomatoes thinly and drizzle with EVOO on an oven safe dish. You can add the thinly sliced eggplant to the same dish. Chop up one clove of garlic to add to the tomatoes and then top with basil, thyme,oregano, rosemary, sea salt, crushed red pepper flakes and black pepper. Roast at 300 degrees for 30 minutes or until everything is golden brown. Pull out of the oven and let slightly cool. Grab your ciabatta bread and brush basil olive oil on either side, place your roasted veggies on one side and top with a generous helping of Pyrenees Brebis and then a few basil leaves. Toast away! Enjoy with a glass of Zweigelt.
Curious where the wine comes from?
It's Austria folks!
Curious what Pyrenees Brebis is?
Well it's an Alpine style firm buttery, nutty, and rich sheep's milk cheese. It walks the perfect line between smooth and round yet rustic and farmsteady in all the right ways.
Your grilled cheese will be aromatic, herbaceous, creamy and cheesy all rolled into one -- the best way to warm up on your first chilly Friday of the Fall of 2011.
No comments:
Post a Comment