Pinchos Perfectos

“I prefer to make this recipe with Redemption Zin. My motto is ‘If you wouldn’t drink it, don’t cook with it.’ For all you vegetarians, you can replace the salami with roasted eggplant for a meatless treat.”

– Caitlin Santin, AVV Hospitality and Retail Sales Director

Serves up to 8 as an appetizer

1 pound Italian dry salami, cut into half-inch thick slices
1 pound Provolone, cut into half-inch thick slices
1 bag dried figs (1 pound)
½ pint (or 1 jar) whole pitted Kalamata olives
2 bottles of yummy Redemption Zinfandel
Cocktail toothpicks or mini skewers

De-stem figs and cut in half. Drain olive juice, if any. Place figs and olives in medium saucepan. Open the first bottle of Redemption Zin and pour a glass, just to taste test it of course! Pour zinfandel into saucepan until figs and olives are covered with wine. Bring to a boil. Once at a boil, cover saucepan and leave on burner but turn stove off.

While figs and olives cool in the saucepan, cut salami and Provolone into half-inch cubes. Once figs and olives are cool, strain out the wine.

Now put one piece each of the salami, fig, provolone and olive, in that order, on each toothpick or skewer and place on a serving platter.

To optimize the flavors, eat all four pieces in one big, delicious bite.