>>Rosé is such a nice light flavor to me.

All of the rosés that are coming out of Virginia right now, they're bold, yet they're light, they're crisp, yet they have body.

I absolutely love them, and I enjoy sitting and having a little appetizer with my rosé once in a while.

So today we're going to put together a simple edamame toast.

It's so easy to do.

And this is one that you can make in no time flat for your friends.

So, I'm just going to slice some French baguette, about half inch slices, just like this.

This is something that I tasted when I was in Lyon, France, which is actually the capital of gourmet in France.

A lot of people think it's Paris, but it's not.

It's Lyon.

And it's such a gorgeous area where people really, really have respect for food and freshness.

So we're going to, first of all, lightly toast part of our baguette here.

I'm not gonna do the whole baguette.

I don't need it all today, but I'm gonna toast 10 slices or so.

Now, while that's toasting, let's put together our other little components.

First of all, I want a little oil to drizzle over the top, and I'm just gonna blend this up.

Super easy to do.

I'm gonna take a small bunch of basil.

If you were to take the basil and pack it in a cup, I'd say, packed in, it's probably a quarter cup.

So, just some fresh basil leaves.

And make sure you get rid of those stems if they're stemmy.

If they're not, if they're young basil leaves, you can use the stems as well.

Then I want to take the zest of one lemon.

Lemon will give this a real nice brightness.

It blends so well with the rosé.

And it really acidifies this wonderful cheese blend that we're going to put on the bread.

Gives that nice acid, that nice fresh punch.

Yes, zesting can be messy.

(tool tapping) There we go!

Now let's add to that a half teaspoon of salt.

Any salt will do, kosher, iodized, whatever you want.

You just need a good blend of salt so that you can get some extra flavor out of that.

Without the salt, you really taste a difference.

And then I'm gonna put in about a half cup of olive oil.

Remember, I'm really making a drizzle oil here.

So, oil will be our main component.

(blender whirring) Now, let's just hold that for as we assemble.

Now, a little spread.

This is so easy, ricotta cheese, and Boursin.

Now, if you've never had Boursin, Boursin is a very creamy cheese with a lot of herbs in it, and you can just buy it in the deli section of your grocery store where you find specialty cheeses.

If you can't find that, just a cream cheese that's whipped with a little bit of onion and garlic will do just fine.

So, I'm using about eight ounces of ricotta for this, and about half of a package of Boursin.

And all Boursin is packaged the same in a little tiny cup.

You just wanna mix this through really, really well, so you don't have just a clump of Boursin or just a clump of ricotta.

Now, I'm gonna grab that toast and we're gonna assemble.

Now, let's assemble these.

Whenever you're fixing up a party platter for your friends, make sure that you have enough space that people can grab from the platter without touching the other item beside it.

Don't try to cluster everything together too much.

Give it a little bit of space just in case.

All right, now let's just take some of this Boursin and ricotta.

We're just gonna spread on that cheese.

Yum!

It doesn't have to be perfect.

The great thing is when you're making hors d'oeuvres for friends, make them really organic, let them flow.

There we go.

I've got the last one on that platter.

Now, the vegetables.

Radishes and edamame were everywhere when I went to France, and I just love both.

So I'm going to take a nice thick slice of radish.

Not too thick, it's really kind of thin, but for salad, I guess it looks a little bit thick.

All right!

And another right here.

And then let's take some of those edamame peas, and just dust the ends a little bit.

Don't worry if you don't have all the same number on each end, it really doesn't matter unless you're trying to be such a perfectionist.

I had this one day for lunch at the Paul Bocuse in France, and I thought, "How simple this is!"

French food, you know, people think of it as very, very difficult, but it's so simple.

So this is really a nice French kind of recipe.

Okay.

Now, I want to dust this with a little bit of cracked pepper.

You can also put the pepper in your sauce.

I like to do this so that it actually is almost part of my garnish for my plate.

And then I'm gonna take a little bit of that oil, and just give a little bit of a dusting here.

You don't need a lot, just a little bit.

There we go!

Now, let's taste that with our delicious rosé.

(soothing music) This rosé is so incredibly beautiful.

It has a nice aroma, great fruity flavors, but at the same time it has a dryness about it and a great acidity.

(soothing music) Oh, so good!

I like the almost cranberry flavor that I get from this.

(soothing music) A little light cherry.

It's gonna be great with this.

So let's give it a try.

(soothing music) That's so good!

(soothing music) It's such a nice flavor, something light on the palette.

(soothing music) And it goes perfectly with this wine.

(soothing music) (upbeat music)