Try these spring appetizers and wine pairings are your next springtime get-together

RICHMOND, Va - Chef Matt McMillin, of Cooper’s Hawk Winery & Restaurant, served up two savory spring appetizers with his Burrata, Proscuitto, and Baby Arugula Bruschetta and Roasted Beets with Whipped Goat Cheese. These two tasty finger foods can stand on their own, but once paired with Cooper’s Hawk signature wines, the taste is a springtime slam dunk. For more information visit online at www.coopershawkwinery.com/locations/virginia/richmond.php.

Burrata, Proscuitto, & Baby Arugula Bruschetta - Whipped Ricotta, Oven-Roasted Grape Tomatoes, Balsamic Glaze

Ingredients:

• 1 loaf of soft Italian bread
• 3 Tbsp. ricotta cheese
• 5 tsp extra-virgin olive oil
• ½ tsp parsley, finely chopped
• 1 tsp basil, finely chopped
• 1 cup baby arugula
• ½ fresh lemon
• 6 slices of prosciutto, thinly sliced
• 5 oz. burrata cheese
• 12 oven roasted grape tomatoes
• 2 tsp balsamic glaze

Procedure:

1. Slice Italian bread in to half inch thick pieces. Brush both sides of bread with soft butter and grill on both sides until crispy, with visible grill marks.
2. Place ricotta cheese in a bowl and whisk in extra virgin olive oil. Season with fresh salt and ground pepper. Fold in chopped parsley and basil.
3. With a small spatula or spoon, place an even, thin layer of whipped ricotta on the bruschetta.
4. In a small bowl, combine arugula, juice from half lemon, and extra-virgin olive oil with a pinch of kosher salt and black pepper. Mix well until evenly coated. Place arugula salad evenly on top of each piece of bruschetta, pressing down lightly to adhere.
5. Next, year the prosciutto into long strips and evenly distribute between all of the bruschetta.
6. Cut each burrata into 4 even quarters, keeping the soft center of the cheese within its firm outer layer.
7. Delicately place 3 pieces of the cut burrata per bruschetta, firm side down on top of the arugula.
8. Garnish each bruschetta with oven roasted tomatoes and drizzle with balsamic glaze.

Roasted Beets with Whipped Goat Cheese – Arugula, Candied Walnuts, Balsamic Glaze, Extra Virgin Olive Oil

Ingredients:

• 2 oz. whipped goat cheese (see recipe below)
• ½ cup baby arugula
• 1 lemon wedge
• 2 tsp extra-virgin olive oil
• Salt  & black pepper
• 3 oz. red beets (roasted and large-diced) – marinated in 1 ½ Tbsp white balsamic vinegar, 2 tsp water, 2 tsp sugar and a pinch of kosher salt)
• 3 oz. golden beets (roasted and large-diced) – marinated in 1 ½ Tbsp white balsamic vinegar, 2 tsp water, 2 tsp sugar and a pinch of kosher salt
• 2 tsp balsamic glaze
• 1/3 cup candied walnuts, roughly chopped

Procedure:

1. Begin by spreading a line of whipped goat cheese down the center of the plate.
2. Place arugula along the center of the plate and drizzle with lemon, olive oil, sea salt and black pepper.
3. Place both the red and golden beets across the plate on top of the arugula and whipped goat cheese.
4. Season the beets by sprinkling eening with salt and fresh ground pepper.
5. Drizzle the plate with balsamic glaze and olive oil.
6. Finish with candied walnuts.

Whipped Goat Cheese

Ingredients

• 3 oz. goat cheese, room temperature
• 1 pinch white pepper
• 1/8 tsp. sugar
• Kosher salt
• 2 Tbsp sour cream

Procedure:

1. Place goat cheese, white pepper, salt, and sugar in a mixing bowl and whisk together until smooth.
2. When soft and smooth, add sour cream and whisk until sour cream is mixed in and smooth (don’t overmix!)

Tip: the cheese should have a whipped-cream consistency/look