Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Donovan's Cellar Tapenade

kept bybrendan
recipe by

It’s been well documented that pickles and wine just don’t work well together. However, when looking for a “text book” pairing, one person's pleasure can be another’s distaste. The generalization is they are both acidic, therefore, they can never work together. It’s an obvious assessment but, perhaps, a bit misguiding. Acidity, as a base, will assist in brightening a dish, while additional components help round out its flavors and offer balance. Or, you can always take the easy road, and find a wine with some residual sugar!

Successful pairings consist of partners that not only add balance to each other but, also, provide a sense of mutual complement. We developed a recipe that is perfect for your next cocktail party, consisting of sweet and salty components with layers of texture. A Malbec, from Chaiken Vineyards, is a great pairing to start. A stunning wine, aged in French oak barriques and, while young at heart, offers a bright, clean red berry fruit taste with low acidity and fine struture.

This recipe was created with wine and the art of entertaining front of mind. Using Vermont Creamery’s “Bijou,” an aged goat cheese with a smooth and creamy interior, we paired it with DC’s Gingered Spiced Beets, pine nuts and anchovies to create the ultimate topping for toasted bread.


1 jar DC Ginger Spiced Beets
1 ea French Baguette
2 tablespoons Pine Nuts
1 ea Fresh Basil
3 tablespoons Extra Virgin Olive Oil (plus extra for drizzle)
Maldon Salt
½ ea Garlic Clove, minced
Freshly ground black pepper
2 ea Anchiove Fillets (optional)

Drain the beets, mince the garlic, and set aside. Slice the bread along a slight diagonal angle a 1/4' thick, place on a baking sheet, and drizzle with olive oil, salt and pepper. Set oven to 350 degrees and bake for 4 minutes on each side. Let cool. 

In a food processer, mix beets, pine nuts, garlic, etra virgin olive oil, and anchovies, until coursely ground. 

To serve, spread 1 tablesppon of goat cheese on each crostini. Top with DC Tapenade and garnish each with h a fresh piece of basil. 



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook