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Article: Summertime Aperitif and Grilled Appetizer

Summertime Aperitif and Grilled Appetizer

Grilled Eggplant and Goat Cheese Wraps with Crisp La Trombetta Gavi 

Oh sweet summertime- warmer weather, extra time off, and more time to spend entertaining with friends. This food and wine pairing is the perfect way to kick off your next grilling or dinner party. These wrap's are easily made ahead of time and can be served without a knife and fork. Perfect to bring out when your guests arrive. Serve with a chilled bottle of La Trombetta Gavi to elevate the experience.

2013 La Trombetta Cortese Gavi Italy DOCG

La Trombetta comes from the Lancellotta Estate on a small plot of 35 year old indigenous Cortese vines. The Name of the wine comes from the shape of the plot- a Trumpet! This wine has major terroir characteristics on the plate, grown on chalky soils in a cool maritime climate. Located off the Ligurian Coast in the Piedmont wine growing region of Italy

Tasting notes- Pale gold in color, with aromas of grapefruit, hazelnut, vanilla lemon curd and huckleberry. On the palate this round acidic white wine has notes of golden apple, orange blossom and a chalky minerality. The very refreshing lemon finish certainly wakes your palate up to enjoy some food!

Food Pairing- Fresh delicate fish, Herb and butter pasta -or-

Grilled Eggplant and Goat cheese Wraps
*Gluten free and Vegetarian 
Serves 6


1 Medium Eggplant, Sliced ¼ in thick widthwise
1 8oz log of Herbed Goat cheese
1 pint cherry tomatoes rinsed
olive oil
1 tsp dried oregano
2 tsp Salt
1 tsp pepper
1 Tbsp fresh Basil Chiffonade


1. Fire up a charcoal or gas grill
2. Season each side of the eggplant slices with salt, pepper, oil and the oregano *be sure to use sparingly so each piece of eggplant has some oregano, salt, and pepper on it.
3. Place eggplant on on hot grill, grill eggplant on each side until tender and grill marks are present, remove and set aside.
4. With a butter knive measure 1-2 tsp of goat cheese and place on the center of each grilled eggplant disk. ( you do not need to measure each time just eyeball correct amount)
5. With your fingers roll up the eggplant so that the cheese is in the center.
6. Hold the eggplant rollatini in place by placing a cherry tomato on top and a toothpick in the middle of each.
7. Place each piece on a serving platter and garnish with fresh Basil. 


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