•Sweet •Smoky •Salty Those three adjectives describe this Tapas-style amuse-bouche. Amuse bouche? I use that word because amuse-bouches are different from appetizers in that they are created by the chef to excite the taste buds of the guests before their meal. These one-bite temptations offer a glimpse into the chef’s culinary journey that you will be partaking in that evening. I pair these small bites with a complementing wine or a cocktail.What would be a more perfect amuse-bouche for a Spanish Tapas party than smoky bacon wrapped around sweet dates stuffed with salty Manchego cheese? The dish takes minutes to prepare and bakes in less than 30 minutes. I like to serve the dates with a Spanish romesco sauce to highlight the Spanish theme. A drizzle honey and fresh cracked black pepper over the freshly baked dates is another quick alternative.Norpie’s Wine Pairing Tip: I like to pair regional wines with regional cuisine, so I choose a Spanish Rioja Cortijo III Tinto 2009. The Cortijo III was a typical Rioja with a soft flavors of ripe fruit with a gamy touch to the nose. This light-bodied, crisp Rioja red wine, blended from 80%Tempranillo and 20% Garnacha, paired well with this amuse-bouche. It is good to start with a light-bodied wine then building up to the more complex food and wine pairings over the Tapas courses.Norpie’s Cork Pairing: •Rioja Cortijo III Tinto 2009 – A soft, light-bodied Rioja red blend of Tempranillo & Garnacha. The wine has strawberry & plum with a gamy touch to the nose; Delivers crisp, berry flavors in a well balanced dry finish. A simple red wine pairing with a first course during Tapas or an everyday wine to drink with pizza. Under $10.00 a bottle.
This recipe contains dates, bacon, cheese (manchego), black pepper, romesco sauce
12 - 15 Servings