Bruschetta really is the perfect appetizer — it is easy to make and full of flavour. It often transports us to late summer when everyone in Prince Edward County is showing off their tomato harvest. Summer might feel lightyears away, but you can definitely serve bruschetta any time of year — just like Traynor’s Gamay Noir.
- 1 Italian bread (or French baguette)
- 2 garlic cloves (minced)
- 1/2 cup of Mozzarella cheese
- 1 tablespoon of Olive oil
- 4 Italian tomatoes (sliced)
- 1 pack of basil
- 1/2 tablespoon of Balsamic vinegar
Step 1: Start by toasting or grilling slices of the bread until it is slightly golden coloured. Remove the bread from the heat and spread the garlic over it.
Step 2: Break apart the mozzarella with your hands and spread on the toasted bread as a base for the other ingredients.
Step 3: In a medium sized bowl, combine the olive oil, tomatoes, and basil with some salt and pepper.
Step 4: Spread over the bread on top of the mozzarella and drizzle with the balsamic vinegar.
Step 5: Enjoy with a glass of Traynor’s Gamay Noir — you earned it!
We love opening a bottle of wine while preparing dinner and will often reach for a wine that will work with our appetizer so we can enjoy it with a bit of food. The Gamay Noir is a lighter red with aromatics of ripe plum and a hint of sandalwood and black pepper — it’s soft on the palate and paired beautifully with the bruschetta. It definitely complemented the late summer vibes we were trying to recreate in the kitchen.
PRO TIP: Chill the bottle of wine 10 to15 minutes before serving for a great patio pairing!
Do you have a favourite dish to pair with Traynor’s wines? Share them with us @traynorvineyard so we can taste them along with you.