Summer Apero: Strawberry Salad, Goat Cheese Tarts, Pinot Noir or French Rosé

These tasty appetizers are simple to prepare yet totally show stopping for the next time you're hosting.

I couldn’t let a whole summer go by without savoring one of my go-to summer sipper rosé. The consistently delicious, always refreshing Côte des Roses by Gerard Bertrand. A blend of Grenache, Cinsault, and Syrah, this Languedoc rosé is always a crowd pleaser and guaranteed to have any rosé lover pouring a second glass, especially during these sunny days of summer. With all of this rosé drinking that’s been going on lately, I’ve been daydreaming about all sorts of wine pairings. When I’m drinking rosé from the south of France, I can’t help but think of all the delicious flavors and foods enjoyed on my trip to Provence. We’re talking sun dried tomatoes, briny olives, so many fresh herbs, and the tangiest goat cheese I’ve ever tasted. So, as soon as I got my hands on a bottle of Côte des Roses, I knew that goat cheese tarts would be the perfect pairing.

Now you might be thinking French food…pastry dough…this is going to be a hassle. But let me tell you something, I have no time to be slaving in the kitchen when the sun is shining and the rosé is flowing. So, don’t sweat it, sister! These goat cheese tarts are super simple to make, insanely delicious, and totally beautiful. Not to mention the perfect pairing for a rosé from Languedoc or Provence.

Trust me, your taste buds will be thanking you once you taste these goat cheese tarts. The heavenly combo of tangy goat cheese, luscious caramelized shallots, crunchy toasted walnuts, fresh thyme, and sweet honey make these the perfect appetizer or brunch bite. I use premade puff pastry dough to make the cooking process a breeze.

When paired with a French rosé, that tangy, tart goat cheese really enhances the fruit characteristics of the rosé. The fresh thyme complements the wine’s aromatics while the sweetness of the honey and creaminess of the goat cheese balance out the acidity of the rosé.

If you love food and wine pairings, this is definitely one you need to try asap. Recipe below! If you make the goat cheese tarts, snap a photo and tag me on Instagram @sipwithnik or leave a comment to let me know how it goes.

Goat Cheese Tarts with Caramelized Shallots, Walnuts & Thyme

Prep time: 30 minutes

Cook time: 20 minutes

Servings: 6 tarts

Ingredients

• 1 sheet frozen puff pastry, thawed in the refrigerator in advance

• 8 oz goat cheese

• 1 egg

• 3 shallots

• 1/2 cup walnuts, crushed or chopped

• fresh thyme

• olive oil

• red wine vinegar

• salt

Instructions

1. Preheat the oven to 400°F. Cut the shallots using a rolling chop so that you have uneven pieces. Avoid slicing the shallots thinly. Place in a baking dish. Drizzle with olive oil to coat and a splash of red wine vinegar. Season with a pinch of salt and 3-4 thyme sprigs. Roast in the oven for 30 minutes, stirring the shallots every 10 minutes to avoid browning or burning. Remove from the oven and set aside.

2. Preheat the oven to 425°F. Using a rolling pin, roll out the sheet of puff pastry dough to about double the size. Be sure to dust your working surface and the rolling pin with a bit of flour first. If you don't have a rolling pin, a wine bottle works just fine. Cut 6 (5-inch) circles from the puff pastry. I use the top of a small pot to cut even circles.

3. Gently score a 1/4 inch border within each of the puff pastry circles using a knife. Fill the center of each circle with shallots. Sprinkle on the crushed walnuts, then crumble about 1.5-2 tbsp of goat cheese on top. If you have walnuts left over, sprinkle the remainder on top of the goat cheese. Drizzle each pastry with a bit of honey.

4. Scramble the egg with a splash of water to make an egg wash. Brush the egg wash along the puff pastry edges. Bake in the oven for 18-20 minutes at 425°F until the edges are golden brown.

5. Sprinkle each baked tart with fresh thyme and drizzle again with honey.

Strawberry Salad Recipe Perfect with Pinot Noir Rosé

I’ve been drinking all sorts of white wine and exploring different styles of rosé this month in the spirit of a never-ending summer. One such style of rosé I have always loved is a rosé of Pinot Noir. Thanks to my new favorite cookbook, Wine Food: New Adventures in Drinking and Cooking , I discovered a super simple, yet totally delicious strawberry salad recipe that pairs perfectly with Pinot Noir rosé. Or just about any rosé for that matter.

Rosé of Pinot Noir

Rosé of Pinot Noir is mainly produced in Oregon, California, and France. This style of rosé is characterized by flavors of strawberries, watermelon, cherry, celery, orange zest, and lemon zest. Pinot Noir rosé is typically crisp and dry with high acidity yet exhibits delicate fruity flavors. This makes a rosé of Pinot Noir ideal for dishes with fruity and savory flavors, like the strawberry salad recipe I’m sharing with you today.

Why this Strawberry Salad Pairing Works

This strawberry salad recipe is the perfect wine pairing for a rosé of Pinot Noir because the fruity and savory ingredients complement the flavors and aromas of the rosé perfectly. The fragrant strawberries enhance the strawberry and citrus flavors of the wine. The thin slices of celery are just enough to bring out the savory qualities of the Pinot Noir on the palate. While the fresh tarragon highlights both the savory and fruity components of the pairing. The creamy burrata and olive oil provide a luscious richness that balances out the acidity of the rosé.

I paired this burrata and strawberry salad with a bottle of 2018 Samuel Robert Winery Pinot Noir Rosé and couldn’t believe how well the flavors of the dish enhanced the aromas and flavors of the wine. Try it for yourself to experience the magic of what food and wine pairing can be! The strawberry salad recipe is so easy to make and is the perfect dish for the end of summer anyway. Cheers!

Strawberry and Burrata Salad Recipe

Cooking time: 10 minutes

Servings: 4

Ingredients

• 1 cup sliced strawberries

• 1/4 cup very thinly sliced celery hearts and leaves

• 2 tbsp olive oil, plus more for drizzling

• 1 tbsp white wine vinegar (can use white balsamic instead)

• 2 sprigs fresh tarragon, leaves picked

• 2 4 oz balls of burrata cheese

• sea salt

• pepper

Instructions

1. Toss the strawberries, celery hearts and leaves, oil, vinegar, and tarragon leaves together in a small bowl. Season with salt and pepper.

2. Place the burrata in the center of a shallow serving dish. Gently tear each burrata ball open to expose the creamy center. Drizzle the burrata with a bit of olive oil and sprinkle with salt and pepper. Spoon the strawberry salad around the burrata and serve.

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