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Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings. This recipe was chosen specifically for a dry Alsatian Riesling. If you would like to learn more about this grape, and see the rest of our Riesling dinner, click the link above.

1 box of frozen puff pastry*
Fromage Blanc (see preparation below)
Olive oil
1/4 lb. bacon
1 small yellow or white onion, thinly sliced.
for the fromage blanc:
3/4 cup ricotta chese
3 tbsp. plain yogurt
pinch of salt
1 egg
1 tbsp. all-purpose flour
1/3 cup grated Gruyere cheese.

1. Preheat oven to 425 degrees.

2. To make the Fromage Blanc, blend the ricotta cheese, yogurt, Gruyere and salt for 30 seconds in a blender. Chill for at least 2 hours in a covered dish. Whisk the Fromage Blanc with the egg and flour.

3. Saute bacon in olive oil until browned. Remove bacon, drain on paper towels, cool, and break into small pieces.

4. Add onion slices to remaining oil and fry until soft. Drain on paper towels.

5. Preheat a pizza stone or heavy baking sheet for 10 minutes and dust with cornmeal. Lay the puff pastry on pizza stone or baking sheet. Spread Fromage Blanc mixture to within 3/4 inch from the edge. Top with onion slices and bacon pieces. Brush the edge of the dough with water.

6. Bake in 425 degree oven until golden brown (15 to 20 minutes). Serve hot.

* If you have a favorite recipe for puff pastry, it'll work fine here..