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Fort Ross Vineyard

Fort Ross
 
January 17, 2022 | Fort Ross

2018 Mother of Pearl Chardonnay & Black Cod with Miso

Winter 2022 selections: Black Cod with Miso

This preparation of marinated black cod from Food & Wine is simple, yet incredibly rich on flavor. This protein-packed fish also contains over 1,000mg of omega-3's! Add on a seaweed salad to complete the meal - this combination of seaweed & kale is incredibly rich in iron. Best enjoyed with a glass of our 2018 Mother of Pearl Chardonnay

black_cod_with_miso
Credit: Nobu Matsuhisa via Food & Wine Magazine

Ingredients:

3 tablespoons mirin

3 tablespoons sake

1/2 cup white miso paste

1/3 cup sugar

Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick

Vegetable oil, for grilling

Pickled ginger, for serving

Instructions:

1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.

2. Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.

Pair with 2018 Mother of Pearl Chardonnay »

Why It Works 

Miso is a wonderful, versatile ingredient, adding saltiness and a whole lot of umami. This richness matches the weight of our 2018 Mother of Pearl Chardonnay perfectly. The sweet vanilla and spice notes from oak aging sing alongside the subtle sweetness of the marinade and spiciness of pickled ginger. It's a healthy yet decadent meal that's easy to make. 

Time Posted: Jan 17, 2022 at 8:30 AM Permalink to 2018 Mother of Pearl Chardonnay & Black Cod with Miso Permalink
Fort Ross
 
January 10, 2022 | Fort Ross

2018 "FRV" Pinot Noir & Spicy Lemon-Rosemary Pork Tenderloin

Winter 2022 selections: Spicy Lemon-Rosemary Pork Tenderloin

This simple-yet-elegant preparation of a pork tenderloin from Food & Wine is a warm, comforting dish to enjoy any day of the week. The so-called "other white meat," this particular cut of pork is quite lean, and, as the name suggests, tender. A 3oz serving contains just 3g of fat and 62mg of cholesterol, while delivering 22g of protein. We recommend pairing it with our 2018 "FRV" Pinot Noir

spicy_lemon_rosemary_pork_tenderloin
Credit: Jimmy Bradley via Food & Wine Magazine

Ingredients:

6 tablespoons extra-virgin olive oil

3/4 cup fresh lemon juice

1/4 cup rosemary leaves

2 tablespoons crushed red pepper

6 garlic cloves, chopped

Four 1-pound pork tenderloins

Salt and freshly ground pepper
 

Instructions:

1. In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork. Press out any air in the bag, seal and refrigerate for 6 to 8 hours.

2. Let the pork stand at room temperature for 1 hour. Preheat the oven to 400° and preheat a griddle or a very large skillet. Remove the pork from the marinade. Scrape off most of the garlic and rosemary and season the tenderloins with salt and pepper. Set them on the griddle and cook over high heat until browned all over, about 6 minutes. Transfer the tenderloins to a large rimmed baking sheet and roast in the oven for about 14 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Cover the tenderloins loosely with foil and let rest for 10 minutes before slicing and serving.

Pair with 2018 "FRV" Pinot Noir »

Why It Works 

Our 2018 "FRV" Pinot Noir is medium bodied and showcases a range of bright, ripe red fruit alongisde spicy oak notes. As a leaner cut of pork, the tenderloin carries the same weight as the Pinot. The juiciness of the wine complements every bite, while the fruit notes pleasantly contrast the rosemary. 

Time Posted: Jan 10, 2022 at 2:40 PM Permalink to 2018 Permalink
Fort Ross
 
January 10, 2022 | Fort Ross

2019 The Terraces Pinot Noir & Carnitas Jackfruit Tacos

Winter 2022 selections: Carnitas Jackfruit Tacos

This Food & Wine recipe provides a healthy, delcious, plant-based alternative to traditional carnitas. The savory jackfruit reduces the amount of fat and cholesterol in your dish. In fact, jackfruit may actually help lower cholesterol. Combined with its high potassium content, it's a great heart-healthy food choice. We recommend pairing it with our 2019 The Terraces Pinot Noir

carnitas_jackfruit_tacos
Credit: Jocelyn Ramirez via Food & Wine Magazine

Ingredients:

Avocado Salsa
3 medium tomatillos, husks removed
1 medium jalapeño, stemmed (seeded, if desired)
1 medium Hass avocado, pitted
1 cup packed fresh cilantro stems and leaves
3 to 6 tablespoons water, as needed
1 tablespoon fresh lemon juice
1 ¼ teaspoons kosher salt, plus more to taste
⅛ teaspoon ground cumin

Jackfruit "carnitas"
3 (20-ounce) cans young green jackfruit in water, drained, rinsed, and squeezed dry
¾ cup neutral cooking oil (such as grapeseed), plus more as needed
5 tablespoons fresh orange juice, divided
2 tablespoons ground cumin
1 tablespoon dried oregano
2 ½ teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
½ teaspoon crushed red pepper

Other Ingredients
10 (4- to 6-inch) corn tortillas, warmed
Pico de gallo, fresh cilantro leaves, and lemon wedges, for serving
 

Instructions:

Make the avocado salsa

1. Heat a large cast-iron skillet over medium. Add tomatillos and jalapeño; cook, turning occasionally, until charred on all sides, 12 to 14 minutes. Let cool 20 minutes.

2. Place tomatillos, jalapeño, avocado, cilantro, 3 tablespoons water, lemon juice, salt, and cumin in a blender. Process until smooth, about 45 seconds, adding up to remaining 3 tablespoons water, 1 tablespoon at a time, as needed until a pourable consistency is reached. Season with additional salt to taste. Cover and chill until ready to serve.

Make the jackfruit "carnitas"

3. Using a knife, remove non-shreddable core from shreddable outer parts of jackfruit pieces; set aside. Remove any seedpods from shreddable parts, and add seedpods to pile of cores. Place shreddable jackfruit in a medium bowl, and shred with your hands into small pieces. Finely chop cores and seedpods until they are a similar texture to the shredded jackfruit; add to shredded jackfruit in bowl. Add oil, 21/2 tablespoons orange juice, cumin, oregano, salt, black pepper, and crushed red pepper; toss to evenly combine. 

4. Heat a large cast-iron skillet over medium. Add jackfruit mixture; using a spatula, press into an even layer. Cook, turning and pressing occasionally, until seared and golden brown, 25 to 35 minutes, adding oil as needed. Remove from heat, and stir in remaining 2 1/2 tablespoons orange juice. Season with additional salt to taste.

5. Place about 1/4 cup jackfruit mixture on each tortilla. Top with pico de gallo and cilantro. Serve with avocado salsa and lemon wedges. 

Pair with 2019 The Terraces Pinot Noir »

*Tip from Fort Ross Vineyard: save time by looking for pre-seasoned jackfruit products in the refridgerated section of the grocery store - typically next to the tofu & other meat substitute products!

Why It Works 

Layers of ripe fruit from our 2019 The Terraces Pinot Noir combine with the spices of the jackfruit "carnitas" to create a fun sort of "sweet-and-spicy," play on the palate. This juicy wine matches the succulent, juicy texture of this substitute of pulled-pork. 

Time Posted: Jan 10, 2022 at 12:40 PM Permalink to 2019 The Terraces Pinot Noir & Carnitas Jackfruit Tacos Permalink
Fort Ross
 
January 10, 2022 | Fort Ross

2019 Bicentennial Chardonnay & Seared Scallops with Fennel & Lemon Relish

Winter 2022 selections: Seared Scallops with Fennel & Lemon Relish

This Food & Wine recipe is a great way to start off 2022. Scallops are a highly nutrition seafood that are low in fat. In fact, a 3oz serving of scallops has less than 1g of fat and 17g of protein, plus a healthy dose of potassium, iron, and vitamin B6. We recommend pairing it with our 2019 Bicentennial Chardonnay

seared_scallops_with_fennel_lemon_relish
Credit: Joanne Weir via Food & Wine Magazine

Ingredients:

1/4 cup extra-virgin olive oil

1 1/2 teaspoons finely grated lemon zest

1 1/2 tablespoons fresh lemon juice

1 tablespoon chopped flat-leaf parsley

1 small shallot, very finely chopped

1/4 cup diced fennel bulb

Large pinch of ground fennel

Salt and freshly ground pepper

1 pound large sea scallops

1 bunch arugula, tough stems discarded

Lemon wedges, for serving

Instructions:

1. In a small bowl, whisk 3 tablespoons of the olive oil with the lemon zest, lemon juice, parsley, shallot, diced fennel bulb and ground fennel. Season with salt and pepper.

2. Heat the remaining 1 tablespoon of olive oil in a medium skillet. Season the scallops with salt and pepper and cook over moderately high heat until golden brown and opaque throughout, about 3 minutes per side.

3. Mound the arugula on plates and top with the scallops. Spoon the fennel and lemon relish on the scallops and serve with lemon wedges. 

Pair with 2019 Bicentennial Chardonnay »

Why It Works 

Searing scallops on high heat gives the edges a beautiful, crispy crust while leaving the insides tender & rich. This rich texture combined with the slightly sweet flavor of the fish matches the weight & subtle vanilla note of our 2019 Bicentennial Chardonnay. The addition of lemon & fennel are complemented by the citrus & mineral flavors in the wine.

Time Posted: Jan 10, 2022 at 12:16 PM Permalink to 2019 Bicentennial Chardonnay & Seared Scallops with Fennel & Lemon Relish Permalink
Fort Ross
 
January 10, 2022 | Fort Ross

Winter 2022 Releases & Food Pairings

Our latest releases are out to kick off 2022! To start the new year off right, we've selected some recipe pairings that are low on calories, but huge on flavor. 

2019 Bicentennial Chardonnay & Seared Scallops with Fennel & Lemon Relish

seared_scallops_with_fennel_lemon_relish

Scallops are a highly nutrition seafood that are low in fat. In fact, a 3oz serving of scallops has less than 1g of fat and 17g of protein, plus a healthy dose of potassium, iron, and vitamin B6. The rich, slightly sweet flavor of seared scallops is matched in weight by our 2019 Bicentennial Chardonnay. The lemon & fennel notes bring out the citrus & mineral flavors of the wine as well.

Recipe here.

2019 The Terraces Road Pinot Noir & Carnitas Jackfruit Tacos

carnitas_jackfruit_tacos

"For her jackfruit tacos recipe, Jocelyn Ramirez, cookbook author and chef at Todo Verde in Los Angeles, uses cumin, chile flakes, and salt to capitalize on the pulled-pork texture of jackfruit, transforming it into a plant-based taco filling that tastes like carnitas." - Food & Wine Magazine

The savory jackfruit is used as a plant-based substitute in a variety of classic dishes, reducing the amount of fat and cholesterol in your dish. In fact, jackfruit may actually help lower cholesterol. Combined with its high potassium content, it's a great heart-healthy food choice. When paired with our 2019 The Terraces Pinot Noir, the succulent "pork" flavor is complemented by bright red fruit notes that create a sort of "sweet-and-spicy" play. 

Recipe here.

2018 "FRV" Pinot Noir & Spicy Lemon Rosemary Pork Tenderloin 

spicy_lemon_rosemary_pork_tenderloin

The so-called "other white meat," this particular cut of pork is quite lean, and, as the name suggests, tender. A 3oz serving contains just 3g of fat and 62mg of cholesterol, while delivering 22g of protein. Enjoy this warm, hearty dish all winter long with our 2018 "FRV" Pinot Noir. Ripe layers of fruit will contrast with the herbal notes of rosemary and bring out the juiciness of the tenderloin.

Recipe here. 

Time Posted: Jan 10, 2022 at 11:20 AM Permalink to Winter 2022 Releases & Food Pairings Permalink
Fort Ross
 
September 7, 2021 | Fort Ross

Chicken, Wild Mushroom and Roasted-Garlic Sauté with Stagecoach Road Pinot Noir

Fall 2021 selections: Chicken, Wild Mushroom and Roasted-Garlic Sauté

This Food & Wine recipe is best paired with our newly released 2018 Stagecoach Road Pinot Noir

springtime_fava_toast
Credit: Dana Gallagher via Food & Wine Magazine

Ingredients:

1 large head of garlic, top fourth cut off

3 tablespoons extra-virgin olive oil, plus more for drizzling

1/2 cup dried porcini mushrooms

3/4 cup boiling water

1 1/2 pounds skinless boneless chicken thighs, cut into 2-inch pieces

Salt and freshly ground pepper

1/2 pound assorted mushrooms, such as stemmed shiitake, cremini and oyster, quartered

1 tablespoon unsalted butter, plus 2 tablespoons chilled

2 large shallots, thinly sliced

1/4 cup dry red wine

1/2 cup chicken stock

2 medium tomatoes, cut into 1-inch dice

1 tablespoon chopped tarragon

Crusty bread, for serving

Instructions:

1. Preheat the oven to 350°. Set the head of garlic on a double layer of foil, cut side up. Drizzle with olive oil, then wrap in the foil. Roast the garlic until very soft, about 1 hour and 30 minutes. Let cool, then peel, keeping the cloves intact.

2. Meanwhile, in a heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rinse the porcini and coarsely chop them; reserve the soaking liquid.

3. In a large skillet, heat 1 tablespoon of the olive oil. Season the chicken with salt and pepper and spread in a single layer in the skillet. Cook over high heat until browned on the bottom, about 4 minutes. Transfer to a bowl.

4. Add 1 tablespoon of the olive oil to the skillet. Add the assorted mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and their liquid has evaporated, about 5 minutes. Transfer the mushrooms to a plate.

5. In the skillet, melt the 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderate heat, stirring, until softened, about 3 minutes. Add the red wine and boil over moderately high heat until reduced by half, about 2 minutes. Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom. Add the chicken stock, tomatoes, mushrooms, porcini, roasted garlic and chicken and bring to a simmer. Remove from the heat. Add the tarragon and season with salt and pepper. Swirl in the 2 tablespoons of chilled butter, 1 tablespoon at a time. Serve with crusty bread.

Time Posted: Sep 7, 2021 at 4:34 PM Permalink to Chicken, Wild Mushroom and Roasted-Garlic Sauté with Stagecoach Road Pinot Noir Permalink
Fort Ross
 
September 7, 2021 | Fort Ross

Fall 2021 Releases & Recipe Pairings

September on the Sonoma Coast means that our grapes are ready for harvest. We officially began picking on August 27th, first selecting Pinot Noir destined for our Sea Stars Blanc de Noirs. Now we are starting to harvest Chardonnay & some of our lower elevation sites of Pinot Noir.

As the weather continues to cool down, we're ready to start making our favorite fall recipes. Enjoy these selected ideas along with a recommended pairing!

2019 "FRV" Chardonnay & Swiss Chard and Leek Gratin

swiss_chard_and_leek_gratin

"This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano." - Food & Wine Magazine

With it's subtly creamy texture and bright citrus & apple notes, our 2019 "FRV" Chardonnay complements the cheesiness of the gratin while creating delightful contrast in the acidity. 

Recipe here.

2018 Stagecoach Road Pinot Noir & Chicken, Wild Mushroom and Roasted-Garlic Sauté

"Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sauté with roasted garlic cloves. She finishes the dish with a sprinkle of chopped tarragon, which adds a light, herbal sweetness." - Food & Wine Magazine

The 2018 Stagecoach Pinot Noir is one of our fuller-bodied cuvées, featuring ripe black fruit layered over earthy spice. The savory characteristics accentuate the umami in the mushrooms while the fruit melds with the richness of the chicken thighs.

Recipe here.

2016 Pinotage & Vietnamese Shaking Beef 

"Here, the peppery, salty-sweet, juicy beef mingles with the light salad dressing to create a great sauce that pools on the platter, perfect for drizzling over rice. Watercress leaves warm and wilt under the Shaking Beef (so named for the back-and-forth shaking of the pan), while their stems remain crunchy." - Food & Wine Magazine

With its fine-grained tannins, savory, smoky character, and plum compote fruit flavors, Pinotage has a natural affinity for beef dishes. In this recipe, rice vinegar, oyster sauce, and honey add lifted acidity to the peppered beef that matches our 2016 Pinotage's structure precisely, highlighting the fruit. 

Recipe here. 

Time Posted: Sep 7, 2021 at 4:30 PM Permalink to Fall 2021 Releases & Recipe Pairings Permalink
Fort Ross
 
September 7, 2021 | Fort Ross

2019 "FRV" Chardonnay & Swiss Chard and Leek Gratin

Recipe by Food & Wine Magazine


The Recipe

3 pounds Swiss chard, large stems discarded
3 tablespoons extra-virgin olive oil
6 medium leeks, white and tender green parts only, sliced 1/4 inch thick
Salt
3 garlic cloves, minced
6 tablespoons unsalted butter
2/3 cup all-purpose flour
1 quart whole milk
1/2 cup shredded Gruyère cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly grated nutmeg
Freshly ground pepper

Step 1: In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop it.

Step 2: Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add the garlic and cook, stirring, until fragrant, 2 minutes. Add the chard, season with salt and remove from the heat.

Step 3: Preheat the oven to 425°. Butter a 10-by-15-inch baking dish. In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk in one-third of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, 15 minutes. Whisk in the cheeses and the nutmeg; season with salt and pepper. Mix the sauce into the leeks and chard. Season with salt and pepper.

Step 4: Transfer the mixture to the prepared baking dish. Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.

Why it works

With it's subtly creamy texture and bright citrus & apple notes, our 2019 "FRV" Chardonnay complements the cheesiness of the gratin while creating delightful contrast in the acidity. 

Time Posted: Sep 7, 2021 at 10:40 AM Permalink to 2019 Permalink
Fort Ross
 
April 10, 2021 | Fort Ross

Bucatini with Mushroom Ragu, Dandelion Greens, and Tarragon

Springtime 2021 selections

This Food & Wine recipe is best paired with our newly released 2018 Top of Land Pinot Noir

Ingredients:

1 ounce dried morel mushrooms (about 26 medium morels)

4 cups hot water
½ cup unsalted butter (4 ounces), divided

2 cups finely chopped yellow onion

⅓ cup finely chopped carrot

2 ¾ cups finely chopped fresh cremini mushrooms

½ cup finely chopped celery

4 garlic cloves, finely chopped

½ teaspoon black pepper, plus more to taste and for garnish

¼ cup plus 1 teaspoon kosher salt, divided, plus more to taste

½ cup (4 ounces) dry white wine

2 thyme sprigs

2 cups lower-sodium chicken broth or vegetable broth

4 quarts water

12 ounces uncooked bucatini pasta

1 medium bunch dandelion greens or spinach, trimmed and roughly chopped (about 3 cups)

2 tablespoons whole-grain mustard

¼ cup chopped fresh tarragon, plus tarragon leaves for garnish

1 ½ ounces Parmesan cheese, grated with a Microplane (about 1 cup)

Instructions:

1. Place dried morel mushrooms in a large heatproof bowl; add 4 cups hot water. Place a plate on top of mushrooms to keep submerged. Let stand until mushrooms are plump, about 30 minutes. Lift mushrooms from liquid, and squeeze gently to remove excess liquid. Reserve liquid in bowl; finely chop mushrooms.


2. Melt 1/4 cup butter in a large (12- to 14-inch) skillet over medium. Add onion and carrot; cook, stirring often, until carrot is tender, about 8 minutes. Add cremini mushrooms, celery, garlic, and chopped rehydrated morels; cook, stirring occasionally, until cremini mushrooms have released their liquid, about 5 minutes. Sprinkle mixture with pepper and 1 teaspoon salt; cook, stirring often and scraping bottom of skillet, until liquid has evaporated and vegetables start to caramelize, about 12 minutes. Add wine and thyme sprigs; stir to release browned bits from skillet. Cook, undisturbed, until wine has completely evaporated, about 2 minutes. Carefully pour reserved mushroom soaking liquid into skillet, leaving any sediment in bowl. Add broth to skillet; bring to a vigorous simmer over medium. Reduce heat, and simmer, stirring occasionally, until mixture has thickened and reduced to about 3 cups, 40 to 45 minutes. Discard thyme sprigs. Cover and keep warm over low until ready to use. 

3. Bring 4 quarts water to a boil in a large pot over high. Add remaining 1/4 cup salt, and return to a boil. Add bucatini; cook, stirring occasionally, until pasta is al dente, 7 to 9 minutes, adding dandelion greens during last minute of cooking. Meanwhile, return ragù in skillet to a simmer over medium-high.


4. Using a spider or fine wire-mesh strainer, lift pasta and greens from cooking liquid, and add to ragù in skillet. Cook over medium-high, tossing to coat pasta with sauce. Add pasta cooking liquid as needed, 1/4 cup at time, until sauce is creamy and clings to pasta, about 4 minutes. Stir in mustard and remaining 1/4 cup butter until combined. Season with salt and pepper to taste. Fold in tarragon.

5. Divide pasta evenly among bowls; sprinkle with Parmesan. Garnish with tarragon leaves and additional pepper. Serve immediately.

Time Posted: Apr 10, 2021 at 8:45 PM Permalink to Bucatini with Mushroom Ragu, Dandelion Greens, and Tarragon Permalink
Fort Ross
 
April 1, 2021 | Fort Ross

Ricotta Fava Toasts

Springtime 2021 selections: Ricotta Fava Toasts

This Food & Wine recipe is best paired with our newly released 2018 Mother of Pearl Chardonnay

springtime_fava_toast

Ingredients:

3 quarts water

2 tablespoons plus 1 teaspoon fine sea salt, divided, plus more to taste

1 pound unshelled fava beans or 1 cup frozen shelled favas or edamame

1/3 cup plus 1 tablespoon olive oil, divided

4 (1/2-inch-thick) rustic bread slices or pain au levain slices, cut from the center of the loaf

1 cup fresh whole-milk ricotta cheese

1 teaspoon finely chopped fresh tarragon, plus whole tarragon leaves, for garnish

1/8 teaspoon black pepper

Instructions:

1. Bring 3 quarts water to a boil in a large stockpot over high. Stir in 2 tablespoons salt. Shell fava beans; add beans to boiling water. Cook until tender, about 4 minutes. Using a slotted spoon, immediately transfer beans to a bowl filled with ice water; let stand 2 minutes. Drain well. If using shelled fresh beans, peel and discard skins from beans. Stir together peeled beans, 1 tablespoon oil, and 1/2 teaspoon salt in a small bowl. Set aside.

2. Preheat grill to medium-high (400°F to 450°F). Brush bread slices evenly on both sides with remaining 1/3 cup oil. Place on unoiled grates; grill, uncovered, until grill marks appear, about 2 minutes per side.

3. Stir together ricotta, chopped tarragon, pepper, and remaining 1/2 teaspoon salt in a small bowl; spread seasoned ricotta evenly on 1 side of each toast slice; top evenly with dressed favas. Cut toasts in half on an angle; arrange on a serving platter. Season with salt, and sprinkle with tarragon leaves.

Time Posted: Apr 1, 2021 at 7:30 PM Permalink to Ricotta Fava Toasts Permalink