Summer is a time when easy food you can eat outside paired with wonderful rosé rules
the roost… or the patio, or the pool, or the picnic, or the party.

Here are two summer pleasers that pair beautifully with Passaggio Wines’ 2019 Rosé of
Tempranillo. These recipes are inspired by tapas you might find in the Rioja region of
Spain, with a Sonoma twist.

Out of our rosé?  Try these with our brand new 2020 Rosé of Grenache for another taste of Spain!

Special thanks to friend of Passaggio - Gail Benzler for the recipes and great photos!
You can follow her on Instagram @gailbenzler

Serrano, Goat Cheese and Fig Turnovers
 

These turnovers hit the right spot - sweet, but not too sweet and savory.

Ingredients:

• 6 sheets thawed phyllo pastry (use a damp cloth to keep the sheets moist - do not let
• them dry out)
• 6 thin slices Serrano ham
• 6 heaping Tablespoons goat cheese, divided - we used Cyprus Grove Humboldt Fog (just trim the outside rind away)
• Fig spread (sour cherries would be a terrific alternative) - about six teaspoons, divided
• About 1/4 c olive oil

Method:

Preheat the oven to 425 degrees. While the oven heats, prepare the turnovers.

Working with one sheet of pastry at a time, brush with a light coating of olive oil and fold in half. Brush again lightly with olive oil.

To prevent the pastry from drying out as you work, cover it with a damp dishtowl.

Place a teaspoon of fig spread in the center of the phyllo. Place 1 Tablespoon of cheese on top of the fig spread, and a slice of ham on top of the cheese.

Fold the pastry to create a packet, making sure the ham/cheese is fully encased in the dough. Brush the
outside with olive oil and place on a parchment lined baking sheet seam-side down.

Continue with the remaining phyllo sheets, and ham and cheese.

Place in the pre-heated oven, on the middle rack, for 15-20 minutes, or until the pastry packages
are brown, flaky and some of the fig spread or cheese is bubbling out.

Remove from the oven and let cool for at least 5 minutes. Slice the packages in half, and serve with a fresh arugula salad with a zesty orange vinagrette!

Serrano Ham with Arugula and Orange Vinaigrette

Ingredients:

• 6-8 slices (or more) thinly sliced Serrano ham (prosciutto is an alternative)
• Juice of 1/2 orange
• 1/4 teaspoon orange zest
• Large handful arugula (to taste)
• Salt (pinch, to taste) 
• Pepper (pinch, to taste)
• 3-4 tablespoons olive oil  (or to taste) + drizzle over fresh Arugula!

Enjoy with a cool glass of rose! Order yours now!