I am so ecstatic! A cherished friend of mine is going to be getting married this spring. We have been close friends for over ten years now. And no matter how many miles are between us, we still seem to be inseparable. And even though we don't get a chance to chat as often as we would like, we can still pick up right were we leave off. She is my Norwegian soul sister, and I am thrilled to be apart of her special day.
Alas, before the wedding you must have a Bachelorette Party. Well, that will be taking place this weekend. All of the ladies are going to waltzing around the wine district of a quaint little town simply named, Hermann, MO. With rolling hills, rushing rivers, beautiful fall foliage, and an ample amount of appropriate beverages; What could be more perfect? We will be residing in a fabulous little guesthouse, with full trolley access to all accommodating vineyards. Yet as guests to our fabulous bride, each of us comes bearing gifts. An appetizer of your choice and some sentimental/precious/prized/heart-felt, or who am I kidding, eccentric/dirty/quirky/embarrassing paraphernalia that the bride may or may not be tenaciously pleased with.
Since we will be surrounding ourselves with all things wine, I thought that this dish would be appropriate. An elegant finger food, that can be served room temperature, and present gorgeously. The meatiness of the mushroom, salty sensation from the olives, tangy surge in the SD tomato's, and the creaminess of the cheese. I would pair this with any white crisp wine of your choice; Pinot Gris, Sauvignon Blanc, Semillon, Riesling or Chardonnay.
For more information regarding this recipe please click HERE.