Soter Vineyards Origin Series
2021 Pinot Noir Rosé

Buckwheat Toast with Whipped Chèvre
and Spring Pea Relish

PAIRing: 2021 ORIGIN SERIES PINOT NOIR ROSÉ

Buckwheat Loaf

 1 1/4 Cups Gluten free flour mix (Bob’s red Mill is great!)

1 1/8 Cups Buckwheat flour

2 tsp. Baking soda

1/2 tsp. Salt

2 Tbsp. Sugar

2 Tbsp. White vinegar

2 Cups Water

2 ea. Whole eggs

Mix dry ingredients together in a medium sized bowl. In another bowl, combine wet ingredients. Add wet to dry and let sit 1 hour. Bake at 350F for one hour in an 8 x 4 loaf pan (butter or spray pan before baking). Remove from heat and let cool before removing loaf from pan.

Chèvre – 1 package fresh, spreadable goat or sheep’s milk cheese at room temperature.

English Pea Relish

2 Cups shelled, raw English peas

1/3 Cup Extra virgin olive oil (be sure to use a fresh oil)

Zest of 1/2 lemon

1/8 tsp. Aleppo pepper or chili flake

8 Mint leaves, chopped.

Blanch the peas in salted water for one minute until tender. Shock them in ice cold water to stop them from cooking and drain well. In a food processor, add all ingredients and pulse until the peas are roughly chopped. Season with more salt to taste. The mixture should be somewhat loose like a dip, so add more olive oil if needed.

Toast a thin piece of buckwheat loaf. Spread with soft cheese and top with pea relish. Garnish with sea salt and a drizzle of olive oil.