Appetizers from California vintners

Sunset, Dec, 1998 by Linda Lau Anusasananan

Marinated Shrimp Bruschetta

Jill Murphy, Clos du Lac Cellars, Ione, California

At the annual wine tasting at Clos du Lac Cellars, Jill Murphy, director of marketing and sales, serves shrimp toasts with Sauvignon Blanc or Viognier.

PREP AND COOK TIME: About 1 hour

MAKES: About 3 dozen appetizers

1 pound shrimp (36 to 42 per lb.), shelled and deveined 2 tablespoons olive oil 2 tablespoons sherry vinegar or white wine vinegar 1 clove garlic, pressed or minced 1 tablespoon drained capers, chopped 1 baguette (8 oz.) 1 Roma tomato (3 oz.) 1/4 cup minced green bell pepper 1/4 cup minced green onion Salt 1/4 pound fresh chevre (goat) cheese

1. In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add shrimp, cover, and cook just until opaque in thickest part (cut to test), about 2 minutes. Drain.

2. In a bowl, mix oil, vinegar, garlic, capers, and shrimp. Cover and chill, stirring occasionally, at least 30 minutes or up to 1 day.

3. Trim tips from ends of baguette and cut remaining bread crosswise into 36 equal slices. Set slices on racks on a 14-by 17-inch baking sheet.

4. Bake in a 425 [degrees] oven until golden, 6 to 8 minutes. If making ahead, store cool slices airtight up to 4 hours.

5. Seed and finely chop tomato. Add tomato, bell pepper, and onion to shrimp mixture. Season with salt to taste.

6. Spread cheese on toast. Place vegetables and 1 shrimp on each piece.

Per piece: 47 cal., 38% (18 cal.) from fat; 3.3 g protein; 2 g fat (0.8 g sat.); 3.7 g carbo (0.2 g fiber); 81 mg sodium; 18 mg chol.

Green Herb squares

Chatom Vineyards, Douglas Flat, California

At wine-tasting events at Chatom Vineyards, medium-dry Sauvignon Blanc or Chardonnay is served with these moist herb squares. If making ahead, cover and chill up to 1 day.

PREP AND COOK TIME: About 1 hour

MAKES: About 64 appetizers

3 tablespoons slivered almonds 1 1/3 cups coarsely chopped Swiss chard leaves 1 cup coarsely chopped onion 1 cup coarsely chopped leeks (white part only) 1/3 cup coarsely chopped fresh sorrel (or more Swiss chard) 1/4 cup coarsely chopped fresh mint leaves 2 tablespoons chopped parsley 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon 4 large eggs 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon cayenne

1. In a blender or food processor, whirl almonds until very finely ground.

2. Add Swiss chard, onion, leeks, sorrel, mint, parsley, cilantro, dill, tarragon, eggs, flour, salt, and cayenne. Whirl until smoothly pureed. Pour into an oiled 8- or 9-inch square pan.

3. Bake in a 300 [degrees] oven until center barely jiggles when gently shaken, about 30 minutes.

4. Cool and cut into 3/4- to 1-inch squares. Lift out with a wide spatula.

Per piece: 10 cal., 45% (4.5 cal.) from fat; 0.6 g protein; 0.5 g fat (0.1 g sat.); 0.8 g carbo (0.1 g fiber); 25 mg sodium; 13 mg chol.