Grab some puff pastry and make this asparagus vol au vent filled with pesto-mustard-cream cheese and topped with salmon flakes. It is light but still indulgent and buttery. Just before serving, finish with a lemon mustard glaze.
Enjoy a casual summer brunch with tapas-style food that pair perfectly with late mornings, easy conversations and Vinho Verde wines from Casal Garcia. Check out the recipe for peach crostini and Greek salad cups with lamb proscuitto.
Slightly savory and sweet, this frozen custard highlights the notes of caramel in blue cheese for a silky cold treat that is great with a charcuterie plate.
Sweet potatoes, spicy chili, and caramel notes from baked Havarti cheese makes this a holiday, and beyond, dish to heap onto your plate before it is gone.
Herbed and earthy salmon baked with basil chimichurri and served with potato thyme fries and roasted roots. Pair with a Rioja wine for light spice.