I recently shared on my blog 7 tips for stress-free entertaining after collaborating on a cocktail party with a few local business owners. The ambiance and company were great, but we also ate and drank really well thanks to Le Petit Chef and Riverbench Winery. Le Petit Chef owner Denisse Salinas’ food was so delicious and accessible, so I just had to share this tomato tartine recipe and wine pairing with you all!
Sparkling wines are great party wines–not only because they’re fun, but also because they pair well with a variety of foods. They can be matched with everything from soft, creamy cheeses to fried foods and even spicy foods! So it’s no surprise that we paired most of the hors d’oeuvres from our party with bubbles.
These tomato and feta tartines were served alongside the 2013 Riverbench Cork Jumper Blanc de Blanc. This particular wine from Santa Barbara County has lively acidity and brioche notes on the finish–a perfect complement to the acid in the tomatoes and creaminess of the cheese. It worked well because higher acid wines (like this one) go well with acidic foods like tomatoes, and the effervescence of the wine gently cut through the creaminess of the cheese without overpowering it. Even though we enjoyed this appetizer during the summer, this recipe can easily transfer into the fall season, so go enjoy it now!
Tomato Jam, Thyme & Whipped Feta Tartines
For the tomato jam:
2 lbs. Heirloom tomatoes, seeded and chopped
⅓ cup sugar
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, thinly sliced
1 tablespoon rosemary, chopped
For the whipped feta:
8 ounces feta cheese, crumbled and at room temp
3 ounces whipped cream cheese, room temp
½ teaspoon salt
1 loaf wheat bread or baguette, sliced and toasted
Thyme leaves, for garnish
Place chopped tomatoes and sugar in a large pot. Mix well and let stand for about 10 minutes, stirring occasionally.
Bring tomatoes and sugar to a boil over medium-high heat and let simmer for about 15 minutes.
Add salt, pepper, garlic and rosemary and cook until thickened, about 10-15 minutes more. Remove from heat and cool completely.
Add crumbled feta to a food processor and pulse until small crumbs remain.
Add in cream cheese and puree, scraping down sides when necessary, until mixture reaches a creamy consistency.
Toast bread in a toaster or oven and cool slightly. Spread with whipped feta and top with tomato jam. Garnish with fresh thyme leaves.
This tomato tartine recipe is not only easy, it’s a crowdpleaser, too, which means it’s time to pop open the bubbly and invite your friends over for an impromptu cocktail party. Special thanks to Sprout Concepts for organizing this event and Denisse of Le Petit Chef for sharing this recipe!