Wine-friendly hors d’oeuvres for the BIG game

Red Onion, Potato & Goat Cheese Flatbread

Pair with: THE Chard, Lodi


  • 16 oz. pizza dough, store bought
  • 6 oz. fingerling potatoes,cut into ¼ inch slices
  • 4 tsp olive oil
  • 1 medium red onion, thinly sliced
  • 1 cup mozzarella cheese, shredded
  • ¾ cup goat cheese, crumbled
  • 1 garlic clove, minced
  • 4 slices bacon, crisply cooked and crumbled (optional)
  • 2 tbsp cornmeal
  • salt, to taste


Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. In a large bowl, combine sliced potatoes with 2 teaspoons of olive oil and lightly season with salt. Place in a single layer on the baking sheet and bake for approximately 12 minutes, flipping halfway through. Remove from the oven and cool.

Heat the remaining 2 teaspoons olive oil in a skillet over medium heat. Add sliced onions and sauté until slightly caramelized, about 10 minutes. Set aside. Preheat oven to 450 degrees Fahrenheit. Roll dough out on a lightly floured surface into a large, thin rectangle. Sprinkle cornmeal on a large, non-rimmed baking sheet, place dough on sheet. Sprinkle mozzarella evenly over dough. Arrange potatoes on cheese so they are not overlapping, then add onions, goat cheese, garlic and bacon. Bake for approximately 15 minutes or until crust is golden brown. Let cool for 5 minutes prior to cutting into rectangle slices.

Chinese Five-Spice Chicken Wings

Pair with: THE Cab, Lodi


  • 2 lbs chicken wings
  • ¼ cup soy sauce
  • 2 tbsp white wine vinegar
  • 1 tsp sesame oil
  • 1 tbsp honey
  • 2 tsp Chinese Five-Spice powder
  • 2 cloves garlic, finely minced
  • ½ tsp ground ginger


Combine all ingredients except for chicken wings in a large zipper-seal bag and mix well. Add chicken wings and shake to make sure they're well coated. Marinate 2-4 hours in the refrigerator.

Preheat oven to 425 degrees F. Remove wings from marinade and spread out in a single layer on a roasting pan or baking sheet with sides. Bake, turning once, for 25 minutes, or until slightly browned and cooked through.

Eggplant Pizza

Pair with: THE Zin, Lodi


  • 2 eggplants (sliced in ¾ inch thick pieces)
  • 1 cup shredded mozzarella cheese
  • 1 cup ricotta cheese
  • ¼ cup freshly grated parmigiano reggiano
  • 1 cup spinach
  • 4 oz cherry tomatoes, sliced
  • 1 tbsp Italian seasoning
  • 1 loaf ciabatta cut in half horizontally (Optional)


  • 3 tbsp olive oil
  • 3 large garlic cloves, minced
  • 1 yellow onion, diced
  • 1 can (14.5oz) petite diced tomatoes
  • 1 tbsp Italian seasoning
  • 1 tsp salt


Preheat oven to 375F.

Lay eggplant slices flat on paper towel and generously salt both sides to draw out water. Let eggplant sit for 30 minutes, then blot dry with a paper towel.

Brush eggplant with olive oil and sprinkle with Italian seasoning. Roast for 20-25 minutes, ensure not to overcook. You do not want mushy, shapeless eggplant!

Make the sauce: Heat oil over medium in pan. Sauté garlic and onion until onion is translucent. Add tomatoes, Italian seasoning and salt. Simmer about 10 minutes.

In medium bowl, mix all cheeses together.

Remove eggplant from oven and top with desired amount of sauce. Sprinkle sauce with fresh basil, spinach and cherry tomatoes and top with cheese. Return eggplant to oven and cook until cheese is melted and bubbly.

For added crunch, toast ciabatta bread and place eggplant on top to enjoy like an open faced sandwich.

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