With Christmas just a few days behind us, New Year’s Eve is now upon us. Just to be sure you aren’t caught off guard, we’re sharing three delicious appetizer recipes with pairing suggestions.
These recipes are all fast and easy and ready in 30 minutes or less to guarantee a great time for you and your guests. Cheers!
Halloumi & Peach Bruschetta
This fresh and flavorful appetizer impresses with its delicious flavor—and with only minimum effort! Be sure to use only fresh, good quality ingredients: sourdough bread, sweet and juicy peaches, and good olive oil.
Slice the bread, drizzle with plenty of olive oil, and put it in a hot oven to toast. Slice the peaches into wedges and sauté them lightly in a pan with olive oil, a little honey, and thyme. In another clean skillet, heat a little olive oil and add the halloumi cheese slices to obtain a crispy golden layer. Once the peaches and cheese are ready, mix them carefully in a bowl and add fresh greens, seeds or nuts such as hazelnuts, and a little red onion. Season with salt and pepper, arrange a portion on your crisp toasts and serve them with an oak-aged white wine such as the Marques de Casa Concha Chardonnay.
Grilled Cherry Tomatoes stuffed with couscous and feta cheese
In addition to their beautiful presentation, these stuffed tomatoes also offer an amazing little explosion of flavor. You need 20 ripe cherry tomatoes—the largest you can find so you can hollow them out and have enough room for stuffing. For the filling, mix half a cup of cooked couscous with ¼ cup of cooked lentils, 100 grams of feta cheese, spices, nuts, and some chopped fresh herbs. Add a little lemon peel, olive oil, salt and pepper and stuff the tomatoes. Place them in a 180ºC oven for 40 minutes—and that’s it! Enjoy them with a glass of Marques de Casa Concha Merlot.
Tuna ceviche with strawberries and coconut milk
And finally, a recipe with more protein, but just as fresh, is this tuna ceviche. For about 500 grams of fish, you need 300 grams of strawberries, a red onion, grated ginger to taste, a cup of lime juice, a can of coconut milk, cilantro, minced red pepper, salt, pepper, and oil. First, cut the fish into cubes, quarter the strawberries, thinly slice the onion, finely chop the coriander. In a deep dish, arrange the tuna and onion and add a generous amount of salt. Let it rest for a few seconds. Then add the lemon juice, coriander, red pepper, ginger, and half a can of coconut milk. Adjust the seasonings and add a little more coconut milk if desired. Serve immediately with toasts and a glass of Marques de Casa Concha Rosé Cinsault.
