This easy hors d’oeuvre can be made on the fly, and it’s perfect for February nights, especially when paired with a fruity, tannic red like our 2012 Helix Merlot. Delicate and crumbly, it’s a little thumb print coin flecked with blue cheese and black pepper. It all comes together quickly and easily. Best of all, you can make the dough ahead of time and store it in your freezer.
To make ahead: Store the dough log in freezer for up to one month (make sure it is well wrapped with saran). Defrost before slicing, then continue with recipe.
Makes about 36 hors d’oeuvres
Adapted from Epicurious
Meet Abbie, our Marketing & Events gal. A self-described foodie and oenophile, this East Coast transplant has been exploring Walla Walla and learning about our winemaking processes. Read about her adventures at the winery and throughout Washington’s wine industry.