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a texas wine trails recipe

By: Thomas M. Ciesla
Originally published in Touring Texas Wineries; Thomas & Regina Ciesla,1998
ISBN #:0-88415-376-2

 

This delicious appetizer is always a huge success -- easy to fix and delicious to eat.

15 OZ CAN BLACK BEANS, RINSED AND DRAINED

3-3 OUNCES OF CAP*ROCK MUSCAT CANELLI
4-OUNCE CAN RIPE OLIVES,DRAINED AND CHOPPED
1 MEDIUM ONION, CHOPPED
3 CLOVES OF GARLIC, CHOPPED
2 TABLESPOONS OLIVE OIL
3 TABLESPOONS OF LIME JUICE
3 HARD-BOILED EGGS
1 TOMATO, DICED IN SMALL PIECES
1 BOTTLE MILD PICANTE SAUCE [PACE]
8 OUNCES CREAM CHEESE
TORILLA CHIPS OR CRACKERS

 

In a large bowl, soak the drained beans in a few ounces of Cap*Rock muscat Canelli for half an hour. Drain and mix together with olives, onion, garlic, olive oil, lime juice and a touch of black pepper. Cover and refrigerate for 2 hours, stirring occassionally.

Prepare the hard boiled eggs, cool and peel. Split only the white of the egg open and separate from the yolk. Set the yolks aside and chop the egg whites, then refrigerate both. Dice the fresh tomatoes and set aside. Remove the cream cheese from the refrigerator before using.

To serve, spread the cream cheese on a platter and spoon the bean mixutre over it evenly. Places about a hal cup of diced tomatoes in the center of the mixture forming a small mound.

Surround the tomatoes with a ring of picante sauce, then surround the picante sauce with a ring of chopped egg whites, filling the plate nearly to the edge. Finely chop two of the egg yolks and sprinkle around the plate. Place a third egg yolk (unchopped) in the center of the tomatoes. Serve immediately with tortilla chips or crackers