Ignite your 4th of July backyard barbecue with these delicious recipes from Ponte.
Appetizer- Bella Cucina Artichoke Dip
Always a crowd-pleaser, we especially love how easy it is to make this delicious appetizer! Pair this tasty dish with a chilled glass of our 2010 Fume Blanc.
One 6 oz. Jar Bella Cucina Artichoke Lemon Pesto
¼ cup mayonnaise
½ cup grated Parmesan cheese
Preheat oven to 350F. Mix the Artichoke Lemon Pesto with the mayonnaise and Parmesan cheese and bake until the top is golden brown and the dip is bubbly, approximately 25-30 minutes. Serve with Bella’s Dipping Crackers or Bella Cucina Pane Rustica.
Salad- Ponte Winery’s Summer Salad
The use of fresh, seasonal ingredients makes the Summer Salad a Ponte favorite! The salad can be prepared in advance, and finished just before serving by adding the dressing. We recommend enjoying with a glass of our 2010 Fume Blanc.
½ cup olive oil
3 tablespoons Ponte Raspberry Balsamic Vinegar 1 ½ teaspoons Dijon mustard
1 teaspoon minced shallots
In a small bowl, whisk together olive oil, Raspberry Balsamic Vinegar, Dijon mustard and minced shallots. Cover and reserve in the refrigerator until you are ready to serve.
16 cups rinsed and dried salad greens
2 cups red grapes, halved
1 cup toasted walnut halves
1 cup crumbled blue cheese
In a salad bowl, combine the salad greens, red grapes, walnuts and blue cheese. Toss gently to coat with dressing, adding salt and pepper to taste and serve.
Side Dish – Grilled Vegetables with Balsamic Reduction
Like the salad above, our Grilled Vegetables with a Balsamic Reduction takes advantage of the season’s freshest vegetables. This delectable side dish pairs well with both our 2010 Fume Blanc and 2008 Tempranillo.
Vegetable Mix Ingredients:
1 bunch baby carrots
8 baby zucchini squash
3 baby yellow squash
3 Belgian endive
1 bunch asparagus
8 heads of baby cauliflower
8 heads of baby broccoli
1/4 cup extra virgin olive oil
4 tablespoons garlic, minced
4 tablespoons shallots, minced
4 tablespoons Italian parsley, chopped
Salt and pepper to taste
Balsamic Reduction Ingredients:
2 cups balsamic vinegar
1/2 cup brown sugar
Wash all vegetables and cut lengthwise. Mix all ingredients in a bowl and toss well. Place vegetables on a medium-high heat grill and cook until fork tender. Neatly arrange vegetables on platter.
To make the Balsamic Reduction, add the balsamic vinegar and brown sugar to a saucepan and reduce until syrup consistency. Let cool to room temperature, then drizzle over the plated vegetables.
Entrée – Bison Blue Cheese Burger
No 4th of July feast would be complete without a rich, juicy hamburger. Our Bison Blue Cheese Burger takes grilling to a whole new level. When paired with our 2008 Tempranillo, you’ll be asking for seconds, we guarantee it!
1 lb ground bison (buffalo)
2 tablespoons chopped shallots
¼ teaspoon black pepper
¼ teaspoon coarse kosher salt
¼ teaspoon dried thyme
4 potato hamburger buns
6 ounces of strong bleu cheese, such as St. Angur or Danish Bleu
1 small head of escarole, leaves separated
Preheat grill. Gently mix meat, shallots, salt and thyme in a large bowl. Shape into two thick patties. Sprinkle burgers with salt and pepper. Cook until well browned, adding the cheese in the final minute of cooking.
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