INGREDIENTS:
For the tapenade:
• 1 cup Kalamata olives, pitted
• 1 cup Manzanilla pimento stuffed olives
• 1/4 cup olive oil
• 1 tbsp. lemon juice
• 1 1/2 tbsp. capers, drained and rinsed
• 1 clove garlic, chopped
• 3 tbsp. parsley, chopped
• 1/8 tsp. black pepper

For the crostini:
• 1 baguette, sliced
• 1/2 wheel of Brie, thinly sliced
• 2 tbsp. olive oil
• Salt and pepper

Preparation:
1. In a food processor, combine all tapenade ingredients. Pulse until mixture becomes a chunky paste in consistency. Do not overprocess.

2. Heat the oven to 350ºF. Arrange the baguette slices on a sheet pan, brush both sides of each bread slice with oil, and sprinkle with salt and pepper.

3. Toast until nicely browned and crisp, flipping halfway. Remove from oven.

4. Top each crostino with a slice of Brie. Return to the oven for 3-4 minutes, or until cheese is melting.

5.  Spoon dollops of tapenade on top of Brie. Serve immediately.

6. Enjoy with your bottle of Louis Jadot Beaujolais-Villages

INGREDIENTS:
5-6 cups yellow onions, thinly sliced
1 tablespoon oil
2 tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock
1/2 cup dry white wine
8 slices French bread, about 1-inch thick
4 tablespoons olive oil for drizzling
Salt and pepper to taste
12 ounces Gruyère cheese, grated
4 ounces parmesan cheese, grated

Preparation:
1. Melt butter and oil in a heavy Dutch oven over medium heat. Add sliced onions, stir and cover, and cook for about 20 minutes until they are tender and translucent.
2. Remove lid, stir in sugar and salt, and continue to cook uncovered, stirring occasionally until the onions have browned and reduced significantly.
3. Once onions are caramelized, reduce heat to medium-low. Stir in flour and let thicken for 2-3 minutes.
4. Add 1 cup stock to the onion mixture, scraping up any browned bits on the bottom of the pot.
5. Add remaining stock and wine. Simmer uncovered for 30 minutes. Add salt and pepper to taste.
6. While the broth simmers, heat the oven to 350 degrees. Drizzle each side of the bread slices with oil and arrange on a baking sheet. Toast until golden.
7. Add a handful of Gruyère cheese directly into the soup and stir. Transfer soup to casserole dish.
8. Float the toasted bread over the surface of the hot soup in a single layer. Scatter grated cheese over the bread.
9. Transfer to oven and bake for 30 minutes.
10. Broil for 3-5 minutes until cheese bubbles and browns. Cool for a few minutes before serving.

11. Enjoy with your bottle of Louis Jadot Macon-Villages

INGREDIENTS:
4 small (6 ounce) Granny Smith apples
1 package (2 sheets) frozen puff pastry, thawed
3/4 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, diced
3/4 cup apricot jam
3 tablespoons water

Preparation:
1. Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
2. Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and keep chilled until ready to use.
3. Peel the apples and cut them in half through the stem. Remove the stems and cores. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry.
4. Sprinkle the apples evenly with the sugar. Dot with the butter.
5. Bake for 40 minutes, until the pastry is golden brown and the edges of the apples start to brown.
6. Meanwhile, heat the apricot jam with water until bubbly. Run through a sieve and then brush the apples and pastry completely with the jam mixture.
7. Loosen the tarts with a metal spatula so they don’t stick to the paper. Cool for a few minutes before serving.

8. Enjoy with your bottle of Louis Jadot Pouilly-Fuissé