Focaccia canapés with garlic cream and red pepper–olive spread • St. Francis Winery & Vineyards

Ingredients

• Pair with Petite Sirah
• Make Braised garlic cream and Red pepper-olive spread.
• Cut an 8-by-5-inch rectangle from the focaccia sheet, then cut the rectangle in half horizontally.
• Place the two focaccia rectangles cut-side up and spread each rectangle lightly with ½ cup of the Braised garlic cream.
• Cut each rectangle into 12 pieces, then cut each piece in half on the diagonal.
• Top each triangle with 1 teaspoon Red pepper-olive spread.
• Heat the oil in a small saucepan over high heat until almost smoking. Add garlic cloves and fry, stirring, until browned all over. Add water and salt, and bring to a boil.
• Reduce heat and simmer, covered, for ½ hour. Cloves should be soft but still retain their shape.
• Place stock, braised garlic, salt, cayenne, rice wine vinegar, and minced garlic in a blender and blend on high speed 5 seconds, until smooth.
• Add whipping cream to blender and mix well.