Triple Cream, Grapes & Ginger with Prosecco
- 250 g St. Andre TRIPLE CREAM CHEESE, kept in refrigerator [St. Andre, available at both Coop and Migros]
- 30 large WHITE GRAPES, seedless preferred
- CANDIED GINGER cubes [Chop Stick brand, 125 g package available at Migros' Asian section]
- 30 toothpicks
- 1. Cut the cheese. Taken cool from the refrigerator, with a sharp knife slice the St. Andre cheese into 2 x 2 x 0.5 cm thick rectangles, that is, about the size of a grape sliced lengthwise. After every few slices, wipe the blade clean with a kitchen paper towel or cloth to prevent cheese from building up and sticking.
- 2. Slice the grapes. Choose the largest grapes from the package and slice them all lengthwise (long way through the side, not from the top).
- 3. Cut the ginger. Sort through the ginger cube package to find the largest and most uniformly square pieces. Using a sharp scissors, cut as-thin-as-you-can square or rectangular slices, like tiny sheets. Don't be afraid to cut more than you need and choose the best-looking ones. Rinse with water and/or wipe the scissor blades after every few cuts if the sugar begins to build and stick.
- 4. Assemble the bites. Place a grape half cut-side-up (round side down). Top with a piece of cheese and top that with a ginger slice. Stick them through the middle with a toothpick; that's the top part of your bite. Now make the bottom: place a new grape half cut-side-down and top that with a new piece of cheese. Stick them through the middle with your prepared toothpick. You'll have a litte stack (see photo) from bottom to top: grape-down, cheese, grape-up, cheese, ginger
- 5. Eat with Prosecco. Open a Prosecco labeled 'Extra Dry', meaning it tastes just a bit sweet. The grape matches the wine's simple fresh fruitiness, the wine's lightness cuts through the creamy cheese, and the ginger's slight spicy sting contrasts the wine's sweetness.