Wine Snaps with Gorgonzola Cream

and Toasted Pecans

 Wine Snaps are designed to bring out the best in wine on their own, but that experience can be even further enhanced by layering on additional flavors. Here is one of our favorite recipes, developed by Melissa to serve her wine country clients. The combination of pungent cheese, sweet nuts — and of course, a Wine Snap — melds perfectly with a robust Napa cabernet. But don’t stop here. Unleash your imagination! We encourage you to take Wine Snaps back into your kitchen and get creative finding our own ideal topping combinations…it’s a snap.

Toasted Pecans

4 CupsPecans

• 1 CupGranulated Sugar

• 1/3 CupWater

• 2 TeaspoonSalt

• 1 TeaspoonCayenne

Bring to boil (sugar, water, salt and cayenne) and boil 2 minutes. Add nuts and stir 1 minute.

Bake at 340 degrees with convection fan, 10 minutes. Immediately transfer to fresh parchment.

Gorgonzola Cream

Recipe yields two Cups

• 1 1/3 CupsCream Cheese

• 1 CupCrumbled gorgonzola Cheese

• 1/4 cupManufacturing (heavy) Cream

• 1/3 teaspoonGround Black Pepper

Soften cream cheese in microwave for one minute.

Heat heavy cream, gorgonzola cheese (or your favorite blue cheese), black pepper just until cheese begins to melt. Do not boil!

Add heated mixture to softened cream cheese in stand mixer using whisk attachment to incorporate ingredients.