“Organic, sustainable, and biodynamic—all of these practices contribute to collective improvement of viticulture and, Brown reminds, provide important advances to the quality and environmental credibility of our local winemaking.”…

Here’s a great video showing Stings Biodynamic Tuscan estate where he is making wine with the help of Paolo Caciorgna
]]> http://magnanimuswines.com/blog/inspiration/sting-trudi-styler-on-biodynamic-wine-with-paolo-caciorgna/feed/ 0 http://magnanimuswines.com/blog/crostini-with-crispy-caramelized-onions-chopped-walnuts-and-asiago-cheese/ http://magnanimuswines.com/blog/crostini-with-crispy-caramelized-onions-chopped-walnuts-and-asiago-cheese/#comments Mon, 30 Nov 2009 20:29:10 +0000 jmetz http://magnanimuswines.com/?p=824

We would like to thank our good friends Jim and Carleen for their wonderful hospitality on a recent evening. Carleen was a master chef in the kitchen and prepared the most wonderful crostinis. They are a quick & easy appetizer to make on the fly with a group of hungry guests.

This recipe brings together big flavors ― crispy, smokey flavor of caramelized onions with a hint of sweetness, balanced with walnuts and complimented by nutty, semi-sweet flavor of Asiago cheese.

3 tbsp butter
2 onions, sliced
3 tbsp chopped walnuts
1 baguette, sliced
Asiago cheese, shredded

Preheat the oven to 400 degrees.

Heat the butter and olive oil in a large skillet over medium heat. Add the onions and cook until crispy almost burnt, about 20 minutes.

While the onions are cooking, slice the baguette, then coat each slice with a thin layer of butter and place on a cookie sheet. Place in the oven and bake for 5-7 minutes or until golden brown.

Next, chop the walnuts and shred the cheese.

After the onions are finished cooking you will then top each baguette slice with a bit of crispy caramelized onions, walnuts and shredded Asiago. You will then place the Crostini’s back in the oven for about 1 to 2 minutes or until cheese is melted.

Serve and Enjoy with a bottle of 2006 Talmage Collection Syrah, Mariah Vineyard.

Related links:

2008 Ukiah Cellars Chardonnay

NY Times Dining Article on White House Chef Sam Kass

Fish Friendly Farming

Edible Marin & Wine Country

Ode Magazine

Clarus