Best Wine Party Recipes

Fig Bars with Red Wine and Anise Seeds
Photo: © ANDREW PURCELL

When one thinks of wine party fare, one automatically thinks they are sequestered to cheese boards. However, a real wine party goes far beyond the cheese board and seeks to feature noshes that will accentuate the variety of the wines available. From herb-roasted olives to creative crostinis, we've rounded up several recipes that will take your wine party to an elevated level.

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Lemon Curd Toasts with Coconut

Lemon Curd Toasts with Coconut
© John Kernick

Olive oil and cocoa butter make this lemony curd extraordinarily creamy and luscious. Spread on baguette toasts, it becomes a fantastic dessert.

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Toasted Bread with Olive Oil, Garlic and Herbs

Toasted Bread with Olive Oil, Garlic and Herbs
© Chris Chen

Bread that's grilled over an outdoor fire has a delicious, woodsy flavor and needs only the simplest of toppings.

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Popcorn with Sesame-Glazed Pistachios

Popcorn with Sesame-Glazed Pistachios
© John Kernick

Mixing popcorn with glazed pistachios creates a sweet-salty snack that's fantastic with cocktails.

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Mushroom and Fontina Crostini

Mushroom and Fontina Crostini
© Fredrika Stjärne

Maria Helm Sinskey likes to use Italian Fontina cheese, which melts beautifully, but young Gouda would be equally delicious.

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Herb-Roasted Olives

Herb-Roasted Olives
© Edward Pond

If you need an easy nosh for a party, these herb-roasted olives are an elegant, simple hors d'oeuvre that everyone will appreciate having to snack on.

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Prosciutto, Tomato and Olive Bruschetta

Prosciutto, Tomato and Olive Bruschetta

Salty and savory appetizers, like this prosciutto and bruschetta combination, pair well with a variety of wines and cocktails making your gathering a flavorful and inspiring evening.

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Pimento Cheese with Salt-and-Pepper Butter Crackers

Pimento Cheese with Salt-and-Pepper Butter Crackers
© CON POULOS

TV chef Carla Hall makes her own crunchy crackers to serve with her cheese spread, a riff on a Southern classic.

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Black Olive Tapenade with Figs and Mint

Black Olive Tapanade with Figs and Mint
© David Malosh

What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh and tangy notes from the dried figs, mint and capers.

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Aged Gouda Fondue with Caraway Croutons

Aged Gouda Fondue with Caraway Croutons
© Ryan Robert Miller

"My friend Natalie's mother, who lives in Amsterdam, brings me aged Gouda each year," chef Barbara Lynch says. "I wanted to serve it as a fondue instead of on its own as an hors d'oeuvre." For those without an overseas cheese connection, Lynch suggests buying an eight-month-aged Gouda--"Nothing too smoky; just a beautiful, salty Gouda."

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Crostini with Lentil and Green Olive Salad

Crostini with Lentil and Green Olive Salad
© Beatriz Da Costa

If you're in need of a quick and stunning appetizer, this simple crostini will not disappoint. Seasoned lentials and olives spread across a crispy crostini bread will satisfy all of your hungry guests.

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Wine Bar Nut Mix

Wine Bar Nut Mix.
© Tina Rupp

This fantastic sweet-savory mix of pecans, almonds and walnuts from The Casual Vineyard Table, by Carolyn Wente and Kimball Jones, makes a great gift.

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Gouda, Pancetta and Onion Fondue with Pretzels

Gouda, Pancetta and Onion Fondue with Pretzels

Leyden, a Dutch cheese flecked with cumin seeds, inspired Laura Werlin to create this cumin-spiced Gouda fondue. Serve it with soft, warm pretzels or pickled vegetables for dipping.

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Fruit-and-Nut Trail Mix

Fruit-and-Nut Trail Mix

"At the restaurant, I used to take slices of bacon off trays, stuff them in a roll and eat that as a snack," says chef Jeremy Sewall of Lineage in Brookline, Massachusetts, who has lost about 40 pounds. He now stashes healthy snacks, like this roasted nut mix, everywhere to help him resist other temptations.

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