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brie, apple & currant
1 tart apple, diced
½ cup dried currants or raisins
¼ cup brown sugar
1 tbs. Lemon juice
4 - 5 oz. Brie
cinnamon to taste

Combine apple, currants, sugar, and lemon juice in a bowl and allow to marinate for about five minutes. Cut brie into thin slices and place on bread, then toast in oven until just melted. Top with apple mixture and sprinkle with cinnamon.

Wine companion: Casa Julia 2002 Sauvignon Blanc, Chile $8 - $9.

pear & goat cheese
4 oz. plain chèvre
1 ripe bosc pear
3 -4 tbs. balsamic vinegar
freshly ground pepper to taste

Start by spreading a liberal amount of goat cheese on each toasted slice, then follow with a couple pieces of pear. To finish drizzle a few drops of balsamic vinegar on top and sprinkle with some freshly ground pepper.

Wine companion: Columbia "Cellarmaster's Reserve" 1999 Riesling, Washington $7 - $8.

strawberry, mint & 
dark chocolate
2 cups sliced strawberries
3 tbs. sugar
3 tbs. chopped fresh mint
2 tbs. balsamic vinegar
palm size piece of dark chocolate

Combine first four ingredients and let marinate for five minutes before topping bread. Use cheese grater or zester to shave chocolate and sprinkle on bruschetta.

Wine companion:  Fetzer Valley Oaks 1999 Syrah, California $8 - $9. Or try serving with brandy or cognac.

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Sunny Giron is a professional activist and lives in Boulder, Colorado. She enjoys force-feeding her friends and family.

check out these related articles: 
the fine art of finger foods | easy party foods | crash course in wine 

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