J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.
Fromage Fort with Coppa Threads
1 pound soft cheese (goat cheese, Crecenza)
¼ cup J Ratafia
¼ - ¾ cup J Chardonnay (depends on desired consistency)
1 each Baguette
¼ pound Coppa
Fromage Fort Procedure:
Shred Cheese. In a robocoup or cuisinart, mix the shredded cheese with the J Ratafia and the J Chardonnay until smooth.
Cut the baguette in thin slices. On a sheet tray, brush with olive oil and sprinkle with salt and pepper. Arrange baguette slices on the sheet tray and bake until golden brown.
Slice the coppa into thin threads. Place the fromage fort in a piping bag using a #808 tip. Pipe onto the baked crostini and top with a few threads of coppa