April 30 – Fruity Frosé & Bruschetta with Roasted Tomatoes and Herby Whipped Feta

It’s a beautiful day here in the Santa Cruz Mountains and we are outside enjoying the nice weather with a frosé, which is such a fun cocktail for the warmer months ahead. Try it! The bruschetta are so yummy, you may not need dinner, so double the recipe if you’re going that route.

Fruity Frosé

Makes 4-6 servings

• 1 750-ml bottle chilled rosé

• 1 oz lemon juice

• 4 c chopped berries, strawberries, raspberries

• 2 oz vodka

• 8 c ice

• Strawberries for garnish

In a blender, add about half the bottle of rosé, 1 cup of fruit, half the vodka, and half the lemon juice. Add 4 cups of ice and blend. If not slushy enough, add some more ice. Pour into cocktail glasses and garnish with a slice of strawberry.

Repeat with remaining ingredients. Serve immediately.

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Bruschetta with Roasted Tomatoes and Herby Whipped Feta

Yields about 20

Whipped feta is an easy way to make your bruschetta a little bit fancy, so double the recipe and keep it in the refrigerator for up to a week. Use it on eggs or as a sandwich spread. Roasting the tomatoes brings out all their sweetness, but if you don’t have time, chopped raw tomatoes with garlic, olive oil, salt and pepper is the way to go.

• 1 pint (about 2 cups) cherry tomatoes, halved

• 2 T olive oil

• 3 cloves garlic, chopped

• Kosher salt and black pepper

• 1⁄2 baguette, sliced into 1⁄2 “ rounds

• Olive oil

For Whipped Feta

Yields 3/4 cup

• 4 oz feta, at room temperature

• 2 oz cream cheese, at room temperature

• 1 T chopped tender herbs, like chives, basil, parsley, thyme

• 1⁄4 t black pepper

• 1 T heavy cream

• Flaky sea salt and black pepper

• Chopped herbs for garnish (parley, basil, thyme, chives)

• Olive oil

Preheat oven to 400 degrees.

On a sheet pan, toss tomatoes with olive oil and garlic. Sprinkle with salt and pepper. Roast for 20 minutes, until softened but not totally falling apart.

Place baguette slices on another sheet pan, brush lightly with olive oil, and place in same oven for 8-10 minutes to toast.

Make whipped feta by pulsing feta, cream cheese, herbs, pepper, and cream in a food processer. Pulse several times until creamy and combined, then taste for salt and add some if necessary.

To assemble, spread a tablespoon of whipped feta on each bread round, then top with tomatoes. Season with flaky salt and a grinding of black pepper. Sprinkle with chopped herbs and drizzle with extra olive oil.