"Pincho" of Cabernet Poached Olives and Figs
Serve with Kendall-Jackson Highland Estates Trace Ridge Cabernet Sauvignon

A pincho is a simple tapas dish from the North of Spain that means "stuck on a thorn". We stuck our "thorn" with a Kalamata olive, cabernet poached fig, black pepper salami and Sonoma County Vella Dry Jack cheese. The combination of sweet, salt, pepper and fat bring out the complex flavor of the Kendall-Jackson Highland Estates Trace Ridge Cabernet Sauvignon.

Recipe by Chef Justin Wangler

12 servings

Ingredients:

2 oz dry black pepper salami, cut into ½ inch cubes
2 oz Vella dry jack cheese, cut into ½ inch cubes
2 oz dried black mission figs, cut into quarters lengthwise
2 oz kalamata olives, pitted and cut in half lengthwise
1 C. 2002 Kendall-Jackson Highland Estates Trace Ridge Cabernet Sauvignon
12 each 4-inch bamboo skewers

Preparation:

1. In a small sauce pan combine the wine, olives and figs. Bring to a simmer and cook for 10 minutes. Remove from heat, strain off wine and let cool.
2. To assemble the pinchos, place one piece each of fig, salami, olive and cheese onto each skewer.

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