Wednesday, June 2, 2010

Appetizers for Paella night -And a refreshingly cool cocktail

Spanish themed night started off smoothly. These are easy appetizers (don't worry the hard part is coming in the making of the paella - see tomorrow's post!) We got big green olives, smoked almonds, manchego cheese and crackers. Then the dip was so good - Julie wanted to lick the bowl! Our cocktail was a white wine sangria - a much lighter version of the usual.

Red Pepper Goat Cheese Dip

1 small log of plain goat cheese (chevre)
about 1/2 cup of roasted red peppers (use piquillo if you can find them)
1/3 cup shredded asiago cheese
couple tablespoons olive oil
sprinkling of smoked paprika

Blend all except the paprika in a food processor until smooth. Serve sprinkled with paprika and carrots and crackers to dip.

Green White Wine Sangria

1/3 cup cointreau (orange liqueur)
1 bottle white wine
juice of 2 limes, plus one lime thinly sliced
juice of 1 lemon, plus one lemon thinly sliced
handful of green grapes
1 peeled and sliced kiwi
couple sprigs mint
1/2 liter club soda

Mix all together in a big pitcher, serve over ice with extra mint sprig on top.

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