Pairings & Recipes

Gruyere and Apricot Pinwheels with Riverbench Cork Jumper Sparkling Wine

This appetizer is so easy to make and so delicious. Try it with variations of cheeses, spices, and meats.

• 1 sheet puff pastry, thawed
• 3 cups grated gruyere cheese
• ¾ cup apricot preserves
• 1 package prosciutto
• 2-3 sprigs fresh thyme

Preheat the oven to 375 degrees.

Roll out the pastry until you have a 12 inch by 18 inch piece. Spread half of the cheese over the pastry. Top with small dollops of the apricot preserves. Separate the prosciutto pieces and lay them flat on top of the cheese and preserves, covering the entire pastry. Finally, top with the last of the cheese and the thyme leaves.

Roll the wide end tightly all the way to the end so you have a log form. Using a serrated knife, carefully cut the log into slices and arrange on a baking dish about 2 inches apart from each other. Bake for 15-20 minutes or until pastry puffs up and browns slightly. Serve with chilled Cork Jumper Sparkling Wine!