2017 Grand River Valley PINOT GRIGIO
“This is the BEST Pinot Grigio I have ever made,” Nick Ferrante.
We have paired this superb wine with our Spinach & Artichoke Puff Pastry Pursette. The perfect appetizer for the holiday season.
8 4×4 pasty squares
1 (14 ounce) jar of artichoke hearts – drained
1 (1o ounce) package of frozen spinach – thawed, drained and excess water squeezed
4 ounces cream cheese
1/2 cup Cheddar cheese
1/2 cup Mozzarella cheese
1/4 cup Romano cheese
Mix together artichoke hearts, spinach, cream cheese, Cheddar, Mozzarella and Romano cheese until combined.
Cut puff pastry square diagonally and fill with 2 tablespoons of artichoke spinach mixture. Take the two longest sides of the puff pastry and wrap like a bow.
Bake at 400 degrees for 12-15 minutes until puff pastry is golden brown.
Serve with Ferrante’s 2017 Grand River Valley Pinot Grigio!