By Kristen Kuchar

You’ll find many wine-friendly bites at Carboy Winery, such as marinated olives, house-made potato chips with a truffle fondue and this crostini topped with a creamy mushroom pâté and red onion relish. Created by in-house executive chef Scott Hybbeneth, this recipe pairs with a glass of Grand Brut Rosé. Its juicy, vibrant fruit is a great balance to the earthy mushroom and red onion flavors in the dish. The Colorado winery has locations in Breckenridge, Denver, Littleton and Grand Valley.

Mushroom Pâté

Ingredients
1 baguette, sliced into rounds 1/3’’ thick
1 lb cremini mushrooms, chopped
1 medium onion
¼ cup fresh sage, chopped
½ cup Marsala wine
½ cup port
10 oz butter, softened, cut into small cubes
2 oz white truffle oil

Directions
Brush each slice of the baguette with olive oil and toast in 350 degree oven for 8 minutes, until browned and crisp. Dice onion and sauté in a little olive oil until slightly browned. Add the chopped mushrooms and continue cooking until they are soft. Add sage, Marsala and port and cook at low heat until 90 percent reduced. Add the truffle oil and transfer hot mushrooms and remaining liquid to a blender, in two batches if necessary. Blend until smooth, adding butter cubes, gradually. Continue blending until completely smooth, and then season with salt and pepper. Refrigerate to cool slightly. The pâté is best served at room temperature.

Red Onion Relish

Ingredients
3 tbsp olive oil
1 red onion, finely diced
2 tbsp light corn syrup
1 tbsp sugar

Directions
Sauté onion at low heat, stirring often until onion is transparent. Add corn syrup and sugar, mixing well to combine. Cook until thickened. Remove from heat and cool.

To serve, spread pâté on crostini, top with red onion relish.

This article is in the September-October issue of our print magazine. Click here to read the full magazine online.