Wine pairings are a fun way to try out meals or appetizers that may blend well with your favorite sips! If you’re a wine enthusiast or just a novice, sampling vino AND delicious bites is always a treat. When you serve them alfresco style it’s even better! Early autumn is such a beautiful season to be outside sampling flavors of the season. We love sharing wine and nibbles after a long weekend of working in the yard and today I’m excited to share some new favorites with you! Let’s pop the corks and serve up some easy appetizers to celebrate the rest of the outdoor season!
cheers to wine pairings!
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whether you’re a red lover or prefer white, we really enjoyed these Sicilian varieties from Stemmari Wines…
simple setups are never less enjoyable. wine and appetizers fireside are a joy of the season!
a little red…
slightly cooler temps are wonderful for enjoying red, and the nero d’avola was a lovely, velvety sip. a tiny charcuterie that packed a savory punch was a perfect pairing!
entertaining tip:
a charcuterie never needs to be chock-full of different varieties. a few favorite items will go a long way in pleasing. flavorful and savory cheese, meats, spreads and crackers are especially good with red…but you can blend them with any beverage.
a little white…
crisp white is especially nice while warm breezes still blow! i happen to love pinot grigio…
the pairing for this glass was a mushroom and gruyere baguette. the earthy flavors of this easy appetizer was a beautiful compliment to the wine. plus it was pretty too…
red, white, or anything in between…
alfresco-style samplings are just what the season ordered!
grab the printable recipe~
- 1 demi baguette, sliced lengthwise in half
- 2 Tablespoons olive oil
- 1-2 teaspoons minced garlic roasted garlic optional substitution
- 2 Cups sliced button mushrooms
- 1/4 Cup white wine
- 1-2 Cups shredded gruyere cheese
- 1 teaspoon fresh thyme leaves
- Slice the baguette lengthwise and grill cut side down on a hot paninni or grill pan until it's toasted with grill marks. Set aside.
- In a medium-hot, dry, non stick skillet saute about half the mushrooms until they release the moisture and begin to brown. Add a splash of the wine and continue to saute until the wine evaporates. Remove from pan and begin again with the second batch of mushrooms. Be sure to cook in batches so that the mushrooms won't be over crowded. They won't brown properly if there's too many in the pan. Set aside when finished with each batch.
- Mix 1 olive oil with the minced garlic. Brush over each half of the bread. You may not need it all but be sure to get the garlic bits on the bread. If using roasted garlic, omit the minced. Spread the bread with oil and then with the roasted garlic paste.
- Top each bread half with mushrooms. Set some aside to add to the top for garnish.
- Cover the mushrooms with the shredded cheese. You may not need all the cheese depending on the size/width of your baguette.
- Broil or bake in an airfryer (400 degrees) until cheese is bubbly and slightly golden. (approximately 5-7 minutes) Remove from oven, top with reserved mushrooms and bake again just until garnish mushrooms are warmed through and cheese is golden brown.
- Sprinkle with fresh thyme and serve warm
pin for later~
featured product~
Stemmari Wines: go check out their site for more information including product descriptions, serving temperatures, and more pairings!