Nature Sweet D'Vines (Those Tasty Little Tomatoes that Pair Well With White Wine)

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Summary: Recipes Shrimp Boats - Cut NatureSweet tomatoes in half lengthwise. Carefully slice off a small amount of the rounded bottom of tomatoes to stabilize tomatoes and set upright on a serving platter. Gently scoop seeds and pulp from tomatoes. Season the tomatoes with salt and pepper and turn tomatoes upside down on paper towels to drain. In a small bowl, whisk together garlic, olive oil, lemon juice, white wine or white wine vinegar, Dijon, mayonnaise, oregano and dill. Season with salt and pepper. Finely chop shrimp and add to a large bowl. Combine the shrimp, corn, bell pepper, celery, red onion, parsley, chervil and season with salt and pepper. Taste and adjust seasonings if necessary. Pour dressing over shrimp mixture, tossing gently to coat. Taste mixture again and adjust seasoning and dressing if necessary. Spoon the shrimp salad into halved D’Vines tomatoes, set upright on a serving and garnish with fresh parsley and sprigs of fresh chervil. 2 packages NatureSweet D’Vines tomatoes (approximately 12 tomatoes per package) Kosher salt and freshly ground black pepper 2 pounds medium peeled, deveined and cooked shrimp, chopped 1 ½ teaspoons minced garlic 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 tablespoon white wine or white wine vinegar 1 tablespoon Dijon mustard ¼ cup mayonnaise 1 teaspoon finely chopped fresh oregano 6 tablespoons minced fresh dill ½ cup of thawed frozen corn ½ cup minced red bell pepper ½ cup minced celery ½ cup minced red onion 2 teaspoons chopped fresh parsley leaves 24 sprigs of fresh chervil & , parsley for garnish Prep Time: 25 minutes Cook Time: 5 minutes Yield: 12 servings of 2 appetizers each NatureSweet D’Vines Caprese Stack Pre-heat oven to 400 degrees F Lay out the puff pastry on a lightly flour dusted surface. Roll out the pastry to between a 1/8-inch – ¼-inch thickness. Using a 2-inch round cutter dipped in flour, cut into as many rounds as possible. Brush the pastry with the egg white. Transfer puff pastry rounds to un-greased baking sheets, about ½-inch apart. Bake pastry rounds until pastry puffs for approximately 20 mins.and cool to room temp. Add vinegar to a small saucepan and bring to a boil. Reduce the heat to medium-low and cook until the mixture is thick and syrupy, for 12 to 15 minutes. Remove from the heat and cool slightly. Slice the mozzarella into ¼-inch thick slices. Using a 1 – 1 ½-inch round cutter, cut the mozzarella into as many rounds as possible. Cut the D’Vines tomatoes in half lengthwise. Using a small, very sharp paring knife, cut a very thin small slice off the rounded side just to stabilize the tomato so it will set upright when placed onto the mozzarella and pesto. To assemble, place a piece of mozzarella on the puff pastry round, dab pesto in the center of the mozzarella. Lay the D’Vines tomato on top, with the cut side facing. Drizzle balsamic syrup over the top, then a light drizzle of organic olive oil. Sprinkle with fleur de sel and freshly ground black pepper, to taste, garnish with a basil leaf and serve. 1 (17 ¼-ounce package) puff pastry – two sheets, thawed Flour, for dusting 1 cup balsamic vinegar, reduced to a thick syrup 2 pounds fresh Burrata mozzarella, cut into ¼-inch thick rounds 1 package NatureSweet D’Vines tomatoes, approximately 16 tomatoes, cut in half lengthwise Basil-arugula pesto, recipe follows Extra virgin olive oil. Fleur de sel & Freshly ground black pepper, to taste Fresh basil, for garnish Basil Arugula Pesto 1 ½ cups baby arugula, stemmed 2 cups basil leaves, washed and dried ½ cup fresh herbs (parsley and mint) 4 cloves garlic, chopped ¼ cup pine nuts lightly toasted ½ cup freshly grated Parmesan ½ cup olive oil Salt and freshly ground black pepper, to taste Add all ingredients, except the olive oil to a blender Process until the ingredients form a smooth paste. Add the olive oil in a stream until combined. Season with salt and pepper. Prep Time: 20 minutes Cook Time: 20 minutes Yield: 30 servings