Appetizers

Touring & Tasting’s Hummus With Crunchy Pita Appetizer
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Hummus With Crunchy Pita Appetizer

Jazz up store-bought hummus with cucumber, sundried tomatoes, almonds and sesame seeds.

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Roasted Eggplant Appetizer

Enjoy this slow roasted eggplant and tomato appetizer as a prelude to your meal or accompaniment to a wine tasting, with bread or crackers.

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Smoked Whitefish Spread

Looking for an appetizer or nibbles for a wine tasting? Try this easy and quick smoked whitefish spread.

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Tama's Mushroom Paté

This is a light spread for bread or crackers with very little fat and loads of mellow mushroom taste.

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Tama's Caramelized Onion and Gruyère Tarts

Sweet caramelized onions complement the nutty, slightly salty taste of Gruyère. Enjoy as an appetizer course or with a tasting of pinot noirs.

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Windward Vineyard Rustic Nut Tart

The rustic appearance of this nut tart creation by Maggie adds to the charm. A tasty dessert, side or appetizer for a Pinot Noir tasting.

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Tama's Roasted Beet and Cucumber Appetizer

Sweet roasted beets and crunchy cucumber make a visually appealing and healthful appetizer. The recipe includes an option for dairy-free preparation and an option for goat cheese lovers.

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Gustafson Family Vineyards Dungeness Crab Salad

So easy to make, and so delicious, this crab salad appetizer impresses with its fresh flavors.

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Dolphin Bay Eggplant Relish

Eggplant and Mediterranean flavors combine to make a tasty twist to the usual party salsa.

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Halloween Bones and Eyeballs Appetizer

For Halloween: Spook your friends with this "bloodbath" of marinara sauce, bread "bones" to gnaw on, and Mozarella and olive "eyeballs". Especially bewitching with a bold red wine.

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River Terrace Inn Mediterranean Chicken and Fig Pops

Chef Jordan C. Mackey of Cuvée at the River Terrace Inn dresses up chicken beautifully with a sweet/sour fig jam. Bite into these beauties for a burst of warm fig flavor.

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Ledson Hotel Roasted Pear with Bleu Cheese & Candied Walnuts

The sharpness of the bleu cheese is the perfect compliment to the rich sweetness of the roasted pear and candied walnuts, making this a most decadent appetizer.

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The Allison Inn & Spa’s Oregon Albacore Poke

The sweet tang of ginger and the deliciously smooth texture of albacore and avocado, all combined with the satisfying crunch of lavosh crisps, makes this gourmet appetizer a tantalizing treat.

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Trione Vineyards & Winery Bay Shrimp Mango Tartine

Shrimp, mango and avocado come together to form a delicious tartine that pairs perfectly with fresh sourdough bread.

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Luciana's Mousse di Tonno (Tuna Mousse)

A fabulous recipe from our Italian friend Luciana. The amount of butter in the recipe seems like the mousse would be cloyingly fatty, but the butter whips up to be very light. Spoon into cherry tomatoes or small red peppers, or slather on warm bread.

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Ferrari-Carano's Sushi Tart

More sophisticated than a California Roll, this appetizer is still easy to make. It's a unique spin on an Asian cuisine favorite. The tender, butter crust layered with rice and the freshest fish pairs beautifully with a medium-bodied, crisp refreshing white wine. No chopsticks needed!

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Traverse City & Amical's Olive Twists

Baked twists of pastry stuffed with feta cheese and tapenade.

Van Ruiten Tuna Ceviche
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Van Ruiten Tuna Ceviche with Avocado and Cilantro

Fresh, lively flavors and contrasting textures make this appetizer special. Serve in a martini glass for a sophisticated presentation.

Renwood Winery Venison Carpaccio
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Renwood Winery Venison Carpaccio Celeriac Vinaigrette, Apple Julienne, and Juniper Berries

Juniper berries are a terrific seasoning for venison. Include apple cider, celeriac, Granny Smith apples and Dijon mustard and you have something really special. Created by Chef Kelly McCown to pair with Zinfandel.

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We Olive Pico de Gallo

This classic Pico de Gallo recipe will become your new go-to chip dip. Try it on tacos, grilled meat or seafood, or toss it with pasta and chicken for a quick pasta salad. 

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Van Ruiten Bacon-wrapped Halibut Bites with Balsamic Drizzle

These amazing little morsels are light and delicate, thanks to the fish; they’re smoky and savory, thanks to the bacon. And they are ever so slightly sweet, thanks to the syrupy balsamic sauce. A tantalizing combination that pairs beautifully with the Van Ruiten's 2011 'Reserve' Shiraz.

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Madonna Inn Cheese & Fig Crostini

The richness of the port infused fig compote pairs perfectly with the tanginess of the goat cheese to create an irresistible appetizer crostini that is sure to impress this summer! 

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Dobbes Asian Turkey and Spinach Wontons with Garlic Sesame Sauce

The fun flavors in this appetizer offer a spin on the traditional before-dinner appetizer and pairs beautifully with Wine By Joe Pinot Gris! Cheers!

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Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping

These cheesy twice-baked sweet potatoes are the perfect appetizer for your meal! 

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