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I am having dinner with some friends on Saturday night and was wondering if anyone had suggestions on what apetizers would match well with a cabernet tasting.

The cab tasting will be cabs from around the world, so I was thinking cheeses.

Anyone have any good apetizer recipes to share with me that I can wow people with?

(I am all about the WOW factor!)

Thanks for your help
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Unlike Berno, I'm not a gorgonzola and cab fan, unless the cab is extRemely extracted or fruity. I did recall a recipe for a bruschetta of sorts that worked well with Cabernet. Cut and pasted from

Parmigiano Marries Cabernet Appetizer

This is an easy recipe for the busy Holidays. Reminding us of the fondue craze of the 1960’s, it is easier and with no drips! Because of the salt from the cheese and the cloves, it is a perfect match for Cabernet Sauvignon.

This recipe can be doubled or halved as desired. Like wine, the better the ingredients you start with, the better the end product. Freshly grated cheese is terrific, but pre-grated in a jar is ok in a pinch.

2 cups grated Parmigiano Reggiano cheese
1 cup half and half
1 teaspoon minced garlic
½ teaspoon ground cloves

2 loaves baguettes, sliced crosswise into silver dollar shapes
Olive oil

In a saucepan on top of the stove, pour half and half. Then with the heat on medium low, slowly add the grated cheese, stirring to melt with each addition. When uniformly melted, add the garlic and cloves. Stir well and allow to cool off the burner.

When cool, place the baguette slices on a cookie sheet, brush with olive oil, toast quickly on one side in a 400-degree oven.

To serve, spread cheese mixture on baguette slice. If the cheese seems too thick to spread, add a little half and half.

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