 I'm a bit schizophrenic when it comes to wine. I've been heard saying I don't like Merlot because it's too dry, and yet, I absolutely love my favorite Sangiovese (also a dry wine). Sangiovese usually has an oaken, fruity taste but with a deep, dark something to it. I love it with a good steak! As for this appetizer, I thought I'd reduce the wine and add a bit to a cheesy bruschetta spread. Turned out great, especially with a little bite of prosciutto! --- Jenny CREAMY SUN-DRIED TOMATO & SANGIOVESE BRUSCHETTA 1 package cream cheese 1/2 cup fresh mozzarella 1 cup dry red wine (I used a sangiovese) 1 jar sun-dried tomatoes in oil, drained and chopped 1-2 tbsp Mrs. Dash's Tomato Basil Garlic seasoning prosciutto, if desired Bread for bruschetta, sliced on the diagonal and drizzled with olive oil Begin with pouring the wine into a shallow pan and heat on medium heat for about 15-20 minutes, until it has reduced to about 1/4 cup. In a saucepan, heat over medium heat the cream cheese, mozzarella, tomatoes and seasoning. Add 2-4 tablespoons of the wine reduction and stir in. Bake bread slices at 350 for about ten minutes, until crisply toasted. Spoon spread over toast and top with prosciutto, if desired. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
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