Check out this recipe which calls for three different cheeses. The suggested pairing is a 2009 Tempranillo produced by Milbrandt Vineyards in Prosser, Washington.

Enjoy, Kathy

Torta Rustica

Ingredients

2¼ c all-purpose flour
¾ c cornmeal
½ t salt
¾ c butter, diced
3 eggs
4 T cold water
1½ c ricotta cheese
4 oz feta cheese
1 c grated Parmesan cheese
¼ c chopped parsley
2 T chopped fresh basil
2 t chopped fresh oregano
2 c shredded mozzarella cheese
½ lb prosciutto
1 (10 oz) package frozen chopped spinach, thawed and drained
½ (16 oz) jar roasted red peppers, drained and patted dry

Directions

1. Mix flour, cornmeal and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.

2. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3 . Wrap. Refrigerate at least 30 minutes or until firm enough to roll.

3. In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil and oregano until well blended.
4. Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.

5. Scatter half of the mozzarella over the bottom of the crust. Next arrange half the prosciutto slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining prosciutto slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.

6. Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.

7. Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

Chef’s Note: This dish can be served with a chunky tomato sauce or Hollandaise sauce.

Pair with Milbrandt Vineyards 2009 The Estates Tempranillo

Recipe provided by Milbrandt Vineyards in Prosser, Washington.