Pears with Goat Cheese

1 oz goat cheese
1/8 cup chopped walnuts
1/8 cup dried cherries
1 pear, sliced

Place goat cheese on a small oven-safe platter and heat in a 325 degree (F) oven for 10 to 15 minutes or until warm and softened. Using a tablespoon, gently compress cheese slightly and top with chopped nuts and cherries. Serve with pear slices.

Makes 2-4 servings

Source: Dorothy Lane Market

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Olive Tapanade Dip

Linda and Paul Tofte brought this to the Zinfandel Showdown tasting.

1 Large clove garlic, chopped
2 T pine nuts
¼ lb. pitted, cured black olives
3 T extra virgin olive oil
¼-1/2 lb. Bleu cheese

Place nuts & garlic in food processer and blend to paste. Add olives, olive oil and Bleu cheese. Blend to a paste.

Serve on crackers, toast or endive leaves

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Zinfandel Showdown

And the winners…in order of number of votes received…

1. Saldo, 2008 California Zinfandel (16)
2. Sineann, 2008 Columbia Valley Old Vine Zinfandel (9)
3. Rosenblum, 2007 Paso Robles Zinfandel (9)
4. Hauck, 2008 Sonoma County Zinfandel (8)
5. Seghesio, 2009 Family Vineyards Sonoma County Zinfandel (8)
6. Old Moon, 2008 Old Vine Zinfandel (7)
7. Ravenswood, 2008 Vintner’s Blend Zinfandel (6)
8. Rosenblum, 2007 Paso Robles Reserve Zinfandel (3)
9. Gnarly Head, 2009 Old Vine Zinfandel (3)
10. Ravenswood, 2008 Napa Valley Old Vine Zinfandel (0)

Thanks to everyone who brought a wine to contend in the event…and thanks to those who brought food…

We’ll pick a different varietal next time…

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