Pumpkin, Ricotta and Arugula Bruschetta

pumpkin bruschetta imagePerfect Thanksgiving appetizer to pair with Maison Bourgogne Blanc.

INGREDIENTS:
• Baguette
• Ricotta
• Arugula
• Roasted pumpkin (feel free to roast your own, or use your favorite pre-packed pumpkin cubes from the store)
• Honey
• Roasted pumpkin seeds (optional)
• Sea salt & fresh cracked pepper (optional)

DIRECTIONS:

• Preheat oven to 350°F, grease a baking pan, and roast your pumpkin squares according to the package directions. Once done, pull out and set aside.
• OPTIONAL: If you want to add roasted pumpkin seeds to your bruschetta, spread the seeds in a single layer on a greased baking pan and roast for 30 minutes (or until dried out). Pull out, toss on a little more olive oil, some salt and pepper, or whatever spices you are feeling, and put back in for an additional 20 minutes.
• Turn the oven to broil and while you wait for it to pre-heat, cut your baguette into 1 – 1.5 inch slices. Drizzle a little olive oil or butter on each side and place on a sheet pan. When the oven is ready, place the sheet pan on the top rack of the oven, closest to the broiler, and keep an eye on the toast as it can brown quickly. Depending on your oven, 2 minutes on each side should do it, but it is totally up to preference.
• Cover toasted bread with roughly 2 tablespoons of ricotta. Top with roasted pumpkin and arugula. Drizzle with honey and finish with a small handful of roasted pumpkin seeds, a pinch of sea salt and fresh cracked pepper.  © Photo and recipe courtesy of Lauren Kelp at KJ.com

Burgundy Blanc wineSilky styleMasion L’Envoyé
Bourgogne Blanc
Chardonnay
Burgundy, France

While Mâcon is known for its fresh, simple whites, recent investments by top Burgundian producers have resulted in more conscientious winemaking. The Mâconnais district’s 21 mile stretch boasts a geology not dissimilar to the famed Côte de Beaune to its north. Mâcon’s epicenter, Mont de Pouilly, rises gently with alkaline clay covering a stark limestone base, a nirvana for the Chardonnay vines that laze smugly along the river Saône. The grapes were hand-picked on September 7th then pressed direct, settled overnight, and fermented with indigenous yeast in seasoned barriques. The wine matured for 12-14 months prior to bottling.

Mark Tarlov - Co Founder“From two mature vineyards in La Roche Vineuse, this is a classic Chardonnay with a nose of citrus fruits and lemon zest. The weighty, textured mid-palate boasts flavors of grilled nuts and stone fruit, while a long line of vibrant acidity enlivens the finish.” – Mark Tarlov, Co-Founder

Appellation: Burgundy, France
Varietal Blend:  100% Chardonnay
Analysis: 12.5% alcohol / volume
Critical Acclaim: 88 pts. Wine & Spirits Best Buy/Year’s Best White Burgundy List; Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

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