Grilled Peach and Goat Cheese Flatbread

Elevate pizza night with this simple savory and sweet flatbread made to share and pair with Chateau Ste. Michelle Columbia Valley Chardonnay.

Ingredients

  • 2 rectangular Flatbread 4”x 11”
  • 1 Fresh peach, quartered with pit removed
  • 3.5 oz goat cheese, crumbled
  • 2 oz grated Italian Fontina
  • 2 Tbs olive oil, plus extra to brush peaches
  • 1 cup arugula, chopped
  • Salt

Instructions

  1. Preheat grill to medium high heat. Once the grill has heated, spray each quarter of the peach with nonstick cooking spray or brush with olive oil. Place cut side down on the grill, leaving only long enough to create grill marks. Remove and refrigerate the peaches.
  2. Preheat the oven to 400 degrees. Crumble the goat cheese and grate fontina, set aside.
  3. Lay two flatbreads on a baking sheet lined with parchment, brush each with 1 Tbs of olive oil and then sprinkle lightly with salt.
  4. Slice or cube the chilled peach.
  5. Divide the goat cheese and fontina between the 2 flatbreads and top with the peaches.
  6. Place the flatbread in the oven and bake for 8 to 10 minutes.
  7. Remove and sprinkle with the chopped arugula.

Shop Ingredients

Grilled Pork Tenderloin

The sweet secret to this fresh take on pork tenderloin is all about the sauce: A sophisticated balance of blackberry and spices that pairs wonderfully with Chateau Ste Michelle Indian Wells Cabernet.

Ingredients

Pork Tenderloin

  • ¼ cup balsamic vinegar
  • 1 Tbsp brown sugar
  • 2 tsp paprika
  • ½ tsp dry mustard
  • 1 Tbsp salt
  • 1 ½ tsp fresh ground black pepper
  • 3 large pork tenderloins, trimmed of fat
  • 2 Tbsp olive oil

Blackberry Sauce

  • 1 Tbsp olive oil
  • 3 small cloves garlic, minced
  • 3 large or 5 small shallots, chopped fine
  • 1 carrot, peeled and chopped
  • 1 stalk of celery, chopped
  • 2 cups Chateau Ste Michelle Cabernet Sauvignon
  • 4 cups beef or veal stock (preferably homemade)
  • 3 cups fresh or frozen blackberries
  • 2 Tbsp blackberry jam
  • 2 Tbsp balsamic vinegar
  • 1 tsp espresso powder
  • Kosher salt and pepper, to taste

Instructions

  1. Mix the vinegar, sugar, salt and spices together; marinate pork up to 4 hours.
  2. Heat grill to medium heat. Brush the pork with olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. Note: internal temperature should be about 150-155°. Transfer pork to cutting board and let rest about 8-10 minutes. Slice and serve with blackberry sauce.
  3. Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and sauté until the vegetables begin to brown and caramelize, about 5 minutes.
  4. Add Chateau Ste Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
  5. Stir in stock, blackberries, jam, and balsamic vinegar. 
  6. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
  7. Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until liquid is reduced by half and thickened. Season to taste with espresso, salt and pepper.

Shop Ingredients