When it’s time to break out the red wine, it’s good to have a savory snack too.
Recently, Cameron Diaz took to Instagram to show fans how to make her favorite dish, which happens to also pair perfectly with her wine brand’s new release, Avaline Cabernet Sauvignon.
“I love making these whenever my girlfriends come over for some light bites and a glass of wine,” Diaz says. “The earthy mushrooms combined with the jam and the caramelized onions go so well with our new Cabernet! The key is to chop and cook a lot of mushrooms and a lot of onions (do this ahead of time!) because they cook down to almost nothing. These also make a fab appetizer for a fancier dinner, if you want to plan something special.”
See the full recipe below.
3-5 cups sliced mushrooms
2-3 medium sweet onions, sliced into strips
4 sprigs fresh thyme
4 oz goat cheese
1 jar of fig jam
Avaline Cabernet or balsamic vinegar
Cameron’s Tips & Tricks
Slice up your mushrooms and your onions. Remember: mushrooms are mostly water so once they cook down it will appear that there are a lot less than when you started, so make sure you slice up more than you think you need. Strip the leaves off of your sprigs of thyme and give them a rough chop.
Finely mince up your fresh cloves of garlic. The smaller you cut them, the more potent the flavor will be.
Slice up your baguette into thin crostini-sized toasts. Lay them on a baking tray and evenly coat with oil (a drizzle of olive oil or a generous spray will do the trick) to get the bread nice and crispy. Put those in the oven at 450 degrees and bake for 6-9 minutes.
Spread some fig jam on a bread slice, scoop some of the mushroom and onion mixture on top, sprinkle some goat cheese and fresh thyme on top of that, serve on a pretty plate, and enjoy!