Figs, blue cheese and walnuts soar in this wine-friendly appetizer. Invite a few friends to drop by, then assemble this super simple hors d’oeuvre with juicy California figs, creamy blue cheese, toasted walnuts and a drizzle of honey. It’s an easy app that’s ready in five minutes, max. Pair with your favorite Temecula Valley Cabernet Sauvignon or Chardonnay.
8 fresh California figs, halved
¼ pound (125 g) blue cheese, such as Point Reyes Farmstead Original Blue or Bay Blue
½ pound (250 g) walnuts, toasted and chopped
Honey for drizzling
Cut the figs in half. Cut a small slice off the curved side so the figs stay stable. Place the figs on a serving plate and top each fig with a nugget of blue cheese. Sprinkle generously with the walnuts. Drizzle with honey. Serve immediately.
Avensole Winery ~ 2020 Chardonnay – Notes of tropical fruit are balanced with minerality and stone fruits as they greet the palate, followed by a luxurious, creamy vanilla finish.
You can use any kind of fish for these grilled tacos, or shrimp if you prefer. Pacific halibut is lean, with thick flakes, and easy to grill. Offer the salsa separately so lovers of spicy food can add as much as they like, and others can pass. Of course, pair with your favorite Temecula Valley Rosé or Sauvignon Blanc.
Scant ½ teaspoon whole cumin seed or ground cumin
¾ teaspoon sea salt
Scant ½ teaspoon paprika
1 pound skinless Pacific halibut, preferably in 1 piece
1 heart of romaine, dark green outer leaves removed
1/3 cup crema (Mexican-style sour cream) or sour cream
Canned chipotle chile en adobo or chipotle hot sauce, optional
8 corn tortillas
16 cherry tomatoes
1 small avocado, halved, pitted, and sliced lengthwise
Coarsely chopped cilantro
Salsa verde, store-bought or homemade
If using whole cumin seed, toast it in a small dry skillet over medium heat until it darkens and becomes fragrant. Let cool, then pound fine in a mortar or grind in a spice grinder. In a small bowl, combine the cumin, salt, and paprika. Brush the fish all over with olive oil, then season with the spice mix. Refrigerate on a plate for 30 minutes.
Prepare a hot charcoal fire or preheat a gas grill to high.
Cut the romaine in half lengthwise, then slice thinly crosswise. Set aside. Put the crema in a small bowl. Whisk in enough cold water to make it thin enough to drizzle. If desired, whisk in finely minced chipotle chile or hot sauce to taste.
Wrap the corn tortillas in aluminum foil or a clean kitchen towel. Bring an inch of water to a boil over high heat in the bottom of a steamer. Put the tortilla package in the steamer basket, cover, and steam for 1 minute. Then turn off the heat and let stand for 10 minutes.
In a small bowl, toss the cherry tomatoes with enough olive oil to coat them lightly. Season with salt. Put them on a small heatproof stainless grill tray or other heatproof baking dish and set on the grill directly over the flame. Cook until the tomatoes are sizzling and lightly charred, about 3 minutes. Set aside.
Place the halibut on the grill rack and grill without turning until the flesh just flakes, 8 to 10 minutes, depending on thickness. Transfer to a platter and divide the fish into 8 pieces of roughly equal size.
To assemble the tacos, put 2 hot tortillas on each of 4 plates. Top each tortilla with some of the shredded romaine, then with a piece of fish. Divide the tomatoes and avocado slices among the tacos. Drizzle crema over the fish, top with cilantro and put a lime wedges on each plate. Serve immediately, passing the salsa verde separately.
Blending carrots, chickpeas, and tahini produces a hummus with a captivating new taste. Cook the carrots first to heighten their sweetness, and then surround the fluffy spread with a garland of crunchy spring vegetables for dipping. Briefly blanching sugar snap peas and asparagus tips will brighten their color. Pair with your favorite Temecula Valley Sauvignon Blanc or Chardonnay.
1 tablespoon plus 2 teaspoons extra virgin olive oil
½ pound (225 g) carrots, peeled and coarsely grated
½ teaspoon whole cumin seed or ½ teaspoon ground cumin
1 can (15.5 oz/439 g) chickpeas, drained, or 2 cups cooked chickpeas
2 large cloves garlic
¼ cup (60 ml) fresh lemon juice, or more to taste
½ cup tahini
1 tablespoon pine nuts
Aleppo pepper, hot red pepper flakes, or paprika
Spring vegetables for dipping, such as radishes, baby carrots, roasted beets, sugar snap peas, asparagus tips, Persian cucumbers, hearts of romaine, and scallions
Heat a 10-inch (25-cm) skillet over high heat. Add 1 tablespoon olive oil. When the oil is almost smoking, add the carrots and a generous pinch of salt. Cook, stirring constantly with a wooden spoon, until the carrots have wilted slightly and lost their crunch, about 3 minutes. Set the skillet aside.
If using whole cumin seed, put the cumin seed in a small dry skillet over medium heat. Cook, shaking the skillet often, until the cumin seed darkens and begins to smell fragrant, about 2 minutes. Let cool, then pound fine in a mortar.
Put the carrots, toasted cumin or ground cumin, chickpeas, garlic, and lemon juice in a food processor and process until very finely chopped. Add the tahini and process until well blended. With the machine running, add enough water through the feed tube to make a smooth puree, about 1/3 cup. Add salt to taste and more lemon if desired. Process for 5 minutes to make a smooth, light hummus. Transfer to a serving plate, spreading it with a rubber spatula and making some “valleys” where oil can pool.
Heat the remaining 2 teaspoons olive oil in a small skillet over medium heat. Add the pine nuts and cook, shaking the skillet constantly, until they are golden brown, about 2 minutes. Immediately pour the hot oil and pine nuts over the hummus. Sprinkle with Aleppo pepper and serve at once with vegetables for dipping.
Hart Winery ~ 2019 Sauvignon Blanc – This alluring, food-friendly, classically-styled wine was produced from Sauvignon Blanc grapes grown entirely in the Hart Family Vineyard.
Served warm with red wine raspberry sauce, they are almost molten inside, with crunchy edges. The recipe makes four, so you can have one cake apiece with your sweetie and save the other pair for lunch the next day. When cool, they taste like a super-rich brownie. Pair with your favorite Temecula Valley dessert or sparkling wine.
Prepare the sauce: Put the wine and sugar in a small saucepan and warm over medium-low heat, stirring until the sugar dissolves. Bring to a simmer and cook until reduced to 1/3 cup. Transfer to a small bowl, cover, and refrigerate several hours until cold. Set aside 1 dozen raspberries for garnish, then put the remainder in a small food processor or blender. Puree until smooth, then add the chilled red wine syrup and puree again. Pass the sauce through a fine-mesh sieve to remove the seeds, pressing firmly with a spatula.
Prepare the cakes: Preheat the oven to 350°F (180°C). Butter and flour the insides of four 1-cup (250-ml) ramekins, shaking out excess flour.
Melt the butter in a saucepan over medium-low heat. Remove from the heat and add the chocolate and espresso powder. Let stand until the chocolate melts, then whisk to blend.
In another bowl, whisk together the eggs and egg white. Add the sugar gradually, whisking well. Add the vanilla and salt. Whisk until the sugar is no longer grainy. Add the chocolate mixture and whisk to blend. With a rubber spatula, gently fold in the flour.
Divide the batter evenly among the prepared ramekins. They will be about two-thirds full. Set them on a baking sheet and place in the oven. Bake until the cakes are well risen and mounded on top, with many surface cracks, 30 to 32 minutes.
Protecting your hands with oven mitts, immediately invert a cake onto an individual dessert plate, then quickly invert onto another dessert plate so that the cake is right side up. Repeat with the remaining cakes. Let cool for 5 minutes.
Spoon the red wine raspberry sauce around the warm cakes, dividing it evenly. Scatter the reserved raspberries on top of the sauce. Dust the surface of the cakes with confectioner’s sugar. Serve immediately, with whipped cream or ice cream, if desired.
Lorimar Winery ~ NV Dolce Vita – A blend of several years Zinfandel harvests that date back 15 plus years. With luscious chocolate, caramel, brown sugar on the nose with a rich, sweet finish. Smooth, seductive and sultry; a true treasure.
Most people have a soft spot for a good beef stew, the ultimate comfort dish on a cold night. This version will perfume your kitchen with the sweet scent of paprika and wine. On another occasion, try different vegetables, such as rutabagas, potatoes, or add chickpeas. Chances are you’ll devour a warm scone before you even get the stew to the table, but you’ll still have plenty of scones for dipping in the luscious sauce. If you’re pressed for time, serve the stew with egg noodles instead of the scones. Pair with your favorite Temecula Valley Cabernet Sauvignon or Syrah.
1 teaspoon California paprika or other sweet paprika
¾ cup (.2 l) dry white wine
¾ cup (150 g) fresh tomato pulp (see Note) or finely chopped canned San Marzano tomatoes
2 cups (.5 l) chicken broth, or more as needed
1 dozen fresh thyme sprigs, tied with kitchen twine
2 bay leaves
½ pound (225 g) baby carrots, scrubbed
½ pound (225 g) small turnips, peeled and halved or quartered
1 cup (133 g) frozen peas, cooked and drained
2 tablespoons chopped flat-leaf parsley, plus more for garnish
Flaky Cheddar Chive Scones
2 cups (285 g) unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
2 packed tablespoons thinly sliced chives
1 cup (70 g) coarsely grated Cheddar cheese, chilled
Approximately 1-1/3 cups (320 g) heavy cream, chilled
1 tablespoon unsalted butter, melted
Prepare the beef stew: Season the meat all over with 1 teaspoon salt and several grinds of pepper. Set the meat on a platter and refrigerate, uncovered, for at least 8 hours or up to 24 hours. Bring to room temperature before continuing.
Dredge the meat with flour, shaking off excess. Heat a large, heavy pot over medium-high heat. Add 2 tablespoons oil. When the oil is hot, brown the meat, working in batches to avoid overcrowding. Reduce the heat if needed to prevent scorching. Transfer the meat to a platter as it is browned.
Pour off any fat in the pot and return to medium-low heat. Add the remaining 1 tablespoon olive oil and the onion, garlic, and paprika. Cook, stirring with a wooden spoon, until the onion has softened and moisture from the onion has dissolved all the browned bits on the bottom of the pot, about 10 minutes. Add the wine and simmer until reduced by half. Add the tomato and cook for 5 minutes. Add the broth, thyme, and bay leaves. Stir to blend, then add the browned meat and any juices on the platter.
Bring to a simmer, cover, and adjust the heat to maintain a gentle simmer. Cook until the meat is almost tender when probed with a fork, about 1 hour longer. Add the carrots and turnips, stirring them down into the liquid. Recover and continue cooking until the vegetables are tender, 15 to 20 minutes. If the stew seems too thick, thin with broth. Remove the thyme bundle and bay leaves, then stir in the peas and parsley. Taste for seasoning.
While the stew cooks, prepare the scones: Preheat the oven to 425°F (220°C). Line a heavy rimmed baking sheet with a silicone mat if you have one, or with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and chives. Add the Cheddar and toss with a fork until well blended. Add the cream gradually, tossing with a fork until all the floury bits are coated. Use a dough scraper or spatula to scrape the sides and bottom of the bowl. With the dough still in the bowl, gather it and knead it gently, just enough to form a cohesive mass.
Turn the dough out on the prepared baking sheet and pat and prod it into a ¾-inch-thick (19 mm) rectangle. The thickness is important, but the other dimensions don’t matter. Try not to work the dough or add additional flour.
With a sharp knife, cut the rectangle into 12 scones. Separate them on the baking sheet. With a pastry brush, baste the tops with melted butter.
Bake until nicely browned and well risen, about 20 minutes. Transfer to a rack and let cool for 5 minutes.
Divide the stew among soup bowls, garnishing each portion with parsley. Pass the scones separately.
Note: To make fresh tomato pulp, cut 2 large plum tomatoes in half lengthwise. Grate on the large holes of a box grater until only the skin remains in your hand. Discard the skin. You should have about ¾ cup pulp (150 g).
Sweet, tart, crunchy, tangy—this colorful salad has it all. Its contrasting textures and surprising flavors keep you coming back for another refreshing bite. Serve the salad with store-bought roast chicken or grilled lamb chops. Pair with your favorite Temecula Valley Chardonnay or Sparkling Wine.
4 medium golden beets, about ¾ pound (325 g), greens removed if attached
2 tablespoons white wine vinegar
3 whole allspice berries
1 sprig fresh thyme
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3 tablespoons slivered almonds, toasted
2 large navel oranges or blood oranges
½ large fennel bulb
6 Medjool dates, pitted and quartered lengthwise
2 ounces feta, preferably Greek or French
Fresh mint leaves
Preheat the oven to 400°F. Put the beets in a baking dish with the vinegar, allspice, thyme, and ½ inch of water. Cover and bake until the beets are tender when pierced, 45 to 60 minutes. When cool enough to handle, peel the beets. Refrigerate, covered, until chilled, then slice thin.
In a small bowl, whisk together the olive oil, lemon juice, and salt to taste.
Preheat the oven to 325°F. Toast the almonds on a baking sheet until golden brown, about 15 minutes. Let cool.
Cut a slice off both ends of each orange so it will stand upright. Stand each orange on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the orange, following the contour of the fruit. Slice the peeled oranges crosswise ¼ inch thick. Discard the first and last slices if they seem to be mostly membrane. Remove the small bit of white pith at the center of each slice.
Cut the halved fennel bulb in half lengthwise. With a vegetable slicer or by hand, shave or slice very thin. Put the fennel in a small bowl and add just enough of the olive oil-lemon dressing to coat the fennel lightly. Toss gently.
On a serving platter or on individual salad plates, arrange the beets and oranges informally, breaking the orange slices into half-moons or even smaller pieces. Scatter the fennel on top, then top with the dates, almonds, and crumbled feta. Drizzle with the remaining dressing. Scatter a few small mint leaves on top, or tear into smaller pieces if they are large. Serve immediately.
Thornton Winery ~ NV Blanc De Noir – a rich, complex sparkler made entirely from Pinot Noir grapes. With a hint of color from minimal skin contact, it has a hint of strawberry and toasty yeast, with citrus and apple flavors.
Visit a nearby farmers market or farm stand (or your own garden) to find the season’s best produce for your platter. Think about contrasting color, texture and shape as you assemble your masterpiece. Pair with your favorite Temecula Valley Rosé or Sauvignon Blanc.
Green Goddess Dip
¾ cup (175 g) mayonnaise
¼ cup (60 g) sour cream
3 anchovy fillets
¼ cup (10 g) sliced fresh chives
¼ cup (10 g) minced flat-leaf parsley
1 tablespoon chopped fresh tarragon
2 teaspoons lemon juice
1 large clove garlic, sliced
Kosher or sea salt
White wine vinegar
Roasted Red Pepper, Walnut, and Pomegranate Dip
1 large red bell pepper, 8 to 10 ounces (215 to 275 g)
1/3 cup (15 g) soft fresh breadcrumbs
1/3 cup (35 g) lightly toasted and coarsely chopped walnuts, plus more for garnish
1 large clove garlic, sliced
1 tablespoon extra-virgin olive oil
2 teaspoons pomegranate molasses, plus more for garnish
1 teaspoon fresh lemon juice
Scant ½ teaspoon toasted cumin seed, pounded fine or ground cumin
½ teaspoon Aleppo or Maras chili, hot paprika, or other medium-hot ground red chili
Kosher or sea salt
Parsley or cilantro leaves for garnish
Green Goddess Dip:
In a blender, combine the mayonnaise, sour cream, anchovies, chives, parsley, tarragon, lemon juice and garlic. Blend until completely smooth and green. Transfer to a bowl and season with salt. Taste and add a splash of wine vinegar if the dressing needs more acidity.
Makes about 1 cup (.25 l)
Roasted Red Pepper, Walnut, and Pomegranate Dip (Muhammara)
Preheat a broiler and position a rack about 6 inches (15 cm) from the element. Broil the bell pepper on a baking sheet until blackened on all sides. Set aside until cool enough to handle, then discard the skin and seeds. Pat the roasted pepper dry on paper towels.
Put the roasted pepper, breadcrumbs, walnuts, garlic, olive oil, pomegranate molasses, lemon juice, cumin and chili in a food processor and blend until smooth. Add salt to taste and blend again. Taste and adjust the sweet-tart balance to your liking with more pomegranate molasses or lemon juice.
Spoon the dip into a bowl and garnish with a drizzle of pomegranate molasses, a few chopped walnuts and parsley or cilantro leaves.
Bolero Cellars ~ 2018 Granacha Rosa – Ripe stone fruits, wild strawberries and rosemary delight the nose; the palate sensation is that of biting a ripe, fleshy & juicy nectarine that has been soaked in white wine. The finish is surprisingly fresh and clean.
Deviled eggs disappear fast at parties, especially when they’re dressed up with smoked trout or caviar or made extra devilish with harissa. Serve with your favorite Temecula Valley Rosé or Sparkling wine for the perfect pairing.
Ingredients 1-1/2 dozen large eggs, at room temperature ½ cup plus 1 tablespoon (125 g) mayonnaise, or more as needed 1 tablespoon Dijon mustard Kosher or sea salt and freshly ground black pepper
With smoked trout: ¼ teaspoon prepared horseradish, or to taste 1-1/2 ounces (45 g) smoked trout Fresh dill for garnish
With harissa: 1 teaspoon harissa paste, or to taste Fresh cilantro leaves for garnish Maras chili or hot paprika for garnish
With caviar: 1 tablespoon thinly sliced chives 1 ounce (25 g) California sturgeon caviar or salmon roe
Makes 36 deviled egg halves, 1 dozen of each type
Bring a large pot of water to a boil over high heat. Prepare a large bowl of ice water. Working in 3 batches of 6 eggs each, use a large spoon to lower the eggs one at a time into the boiling water, reducing the heat to keep the water from jostling the eggs against the pan and cracking them. The water must boil but not too vigorously. Simmer for 10 minutes exactly, then use a large slotted spoon to transfer the eggs to the ice water. Remove when cool and peel. Cut in half lengthwise and scoop the yolks into a bowl.
Add the mayonnaise and mustard to the yolks and mix vigorously with a fork or spoon until creamy and completely smooth, adding a touch more mayonnaise if necessary. Resist the temptation to use a food processor or mixer, which could cause the filling to break; the filling will become smooth if you work it persistently. Season to taste with salt and pepper.
Divide the mixture evenly among 3 bowls. You should have about 2/3 cup (150 ml) per bowl.
For the smoked trout deviled eggs: Stir in the horseradish, then fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Top each egg half with a small piece of smoked trout and garnish with a wisp of dill.
For the harissa deviled eggs: Stir in the harissa paste, adding more if desired. Fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Garnish each egg half with a small cilantro leaf and a sprinkle of chili or paprika. Bermain casino online indonesia terutama melalui agen royal99bet di indonesia, telah melahirnya banyak member berutung. Royal99bet sebagai situs judi casino online yang menjamin permainan yang fair play. Situs casino online yang tersedia di situs tersebut memiliki sangat banyak sekali jenisnya.
For the caviar deviled eggs: Stir in the chives, then fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Top each egg half with a small spoonful of caviar, dividing it evenly.
Cooking duck breasts slowly, skin side down, helps eliminate almost every speck of fat. After about 20 minutes, the skin will be crisp and the flesh as rosy and tender as a fine steak. A silky port and cherry sauce makes this a restaurant-caliber dish. Serve with wild rice and your favorite Temecula Valley Cabernet Sauvignon or Merlot. Serves 4
Ingredients Seasoning Rub: 8 juniper berries 2 teaspoons minced fresh thyme 2 teaspoons kosher or sea salt 1 teaspoon black peppercorns 4 boneless duck breasts, about 1⁄2 pound (250 g) each
Sauce: 1 cup (250 ml) Zinfandel Port or Ruby Port 1 shallot, minced 3 fresh thyme sprigs 1 strip orange zest, removed with a vegetable peeler 1 tablespoon balsamic vinegar 24 cherries, pitted and halved 1⁄2 cup (125 ml) strong chicken broth, reduced from 1 cup (250 ml) 1⁄2 teaspoon sugar Kosher or sea salt and freshly ground black pepper 1 tablespoon unsalted butter
Directions Make the seasoning rub: Put the juniper berries, thyme, salt, and peppercorns in a mortar or spice grinder and grind to a powder. Duck breasts vary tremendously in size; scale up the spice rub if the breasts you buy are considerably larger.
Slash the skin of each breast in a crosshatch pattern, stopping short of the flesh. (The slashes help render the fat.) Sprinkle the seasoning rub evenly onto both sides of each breast. Put the breasts on a flat rack and set the rack inside a tray. Refrigerate uncovered for 24 to 36 hours. Bring to room temperature before cooking.
Choose a heavy frying pan large enough to accommodate all the duck breasts comfortably. (If necessary to avoid crowding, use two frying pans.) Put the breasts, skin side down, in the unheated frying pan and set over medium-low heat. Cook until the skin is well browned and crisp, about 15 minutes, frequently pouring off the fat until the skin no longer renders much. (Reserve the fat for frying potatoes, if you like.)
Turn the duck breasts and continue cooking flesh side down, turning the breasts with tongs to sear all the exposed flesh, until the internal temperature registers 125°F (52°C) on an instant-read thermometer, about 3 minutes longer. Transfer the breasts to a cutting board and let rest for 5 minutes before slicing.
While the duck cooks, make the sauce: In a small saucepan, combine the port, shallot, thyme, orange zest, vinegar, and half of the cherries. Bring to a simmer over medium heat and simmer until reduced to 3∕4 cup (180 ml). Add the broth and sugar and simmer until the liquid has again reduced to 3∕4 cup (180 ml). Remove from the heat and, with tongs, lift out the thyme sprigs and orange zest and discard.
Puree the sauce in a blender. Set a very fine-mesh sieve over the saucepan and pass the sauce through the sieve, pressing on the solids with a rubber spatula. Return to medium heat, season with salt and pepper, and simmer until reduced to 1∕2 cup (125 ml). Stir in the remaining cherries and remove from the heat. Add the butter and swirl the saucepan until the butter melts.
Slice the duck on the diagonal. Spoon some of the sauce on each of four dinner plates, dividing it evenly. Top with the sliced duck. Serve immediately.
You know it’s the start of fall when you start to crave warm comfort food! This mac & cheese recipe is creamy and comes with a few surprising additions—and a crispy garlicky topping. Pair with your favorite Temecula Valley Chardonnay or Merlot.
Ingredients 2 tablespoons (30g) unsalted butter 2 tablespoons (30ml) all purpose flour 1 cup (240ml) whole milk 1 cup (240ml) half-and-half 1¼ cup (143g) grated sharp cheddar cheese ½ cup (56g) grated Gruyere cheese 6 cups cooked macaroni (made from 10 ounces/284g dry macaroni) ½ teaspoon (2.5ml) sea salt 2 tablespoons (30ml) extra virgin olive oil 2 cups (200g) cauliflower florets, cut into small pieces ½ cup (80g) fresh or frozen peas
For the topping: 2 cups (128g) fine dry breadcrumbs (preferably Panko) ½ cup (56g) grated sharp cheddar cheese 2 tablespoons (30ml) extra virgin olive oil 2 teaspoons (10ml) minced garlic ½ teaspoon (2.5ml) sea salt 1 teaspoon (2.5ml) freshly ground black pepper
Directions Preheat oven to 375° F (190° C)
Melt the butter in a large, heavy-bottomed, saucepan over medium heat, until sizzling. Add the flour and cook for 30 seconds, stirring constantly.
Gradually stir in the milk and half-and-half, and continue to stir until the sauce thickens and begins to simmer.
Turn off heat, stir in the grated cheddar and the Gruyere until smooth. Fold in the macaroni and ½ teaspoon (2.5ml) salt. Set aside.
Heat 2 tablespoons (30ml) olive oil in a large, heavy-bottomed skillet over medium-high heat until hot but not smoking. Add the cauliflower and cook and stir until lightly browned. Stir in the peas and cook for 2 more minutes.
Mix the cauliflower and peas with the macaroni and spread in a buttered 9-by-13-inch (23-by-33-cm) baking dish.
To make the topping, mix the breadcrumbs, cheddar cheese, olive oil, garlic, salt and pepper in a small bowl.
Sprinkle the mixture evenly over the macaroni.
Bake in the preheated oven for 20 minutes or until topping is golden brown.