Bruschetta & Wine

I recently joined the Wine Club at Malibu Wines with two of my friends. As wine club members, not only do we receive 20% off at the tasting room, but we get a quarterly shipment of their wine! This became a great excuse to get together, drink wine and make something delicious to pair it with.

Making different types of bruschetta is not only fun and easy, but it offers a few different options to go with the wine you're drinking. I chose the following toppings for my bruschetta: Pea & Mint; Kalamata Olive, Garbonzo Bean & Red Onion; and a Traditional Tomato. Make a lightly dressed, arugula side salad and you're set for a light dinner and wine night! Warning: you may have garlic fire breath by the end of the night... and probably the next morning too :)

Saddlerock Syrah, Cabernet Sauvignon & Chardonnay 

Pea & Mint Bruschetta

Traditional Tomato Bruschetta

Kalamata Olive, Garbonzo Bean & Red Onion Bruschetta

Bruschetta & Wine Night

Traditional Bruschetta:

• Dice tomatoes and combine them with minced (or pressed) garlic, chopped basil, olive oil, balsamic vinegar, salt and pepper

Pea & Mint Bruschetta:

• Combine thawed peas, garlic, mint, olive oil, salt and pepper in a food processor and pulse until well combined, but still chunky 

Kalamata Olive, Garbonzo Bean & Red Onion Bruschetta:

• In a food processor, combine olives, garlic and a little olive oil. Pulse, and then transfer the mixture to a bowl. Stir in garbonzo beans (drained and rinsed), chopped red onion, a little more olive oil, salt, pepper and fresh squeezed lemon juice