WAPATO -- After seven years of serving Red Wine BBQ Meatballs to Thanksgiving in Wine Country visitors at Piety Flats Winery, co-owner Kris Russi decided to shake things up.

“People really love our meatballs, but I gave Donna Moultray (from M & M Catering) a call and said, “Please, do you have an appetizer that would be good change for this weekend?” Russi said.

So, with a little help, Piety Flats served an easy to make appetizer that pairs well with its selection of wines at its Wapato tasting room.

“It really saved us when we needed a fun hors d’oeuvres for the holidays,” Russi said.” We need things to stay fresh and so it doesn’t look wilted after a few hours like some hors d’oeuvres can.”

With unseasoned cream cheese, this appetizer is a light, crispy delight that’s not only pretty on a plate, but keeps its fresh appeal for holiday entertaining.

Chipped Steak Crostini

1 large baguette, cut into thin, angled slices and toasted in the oven

1 cooked sirloin steak, sliced really thin or chipped

12 ounce package cream cheese

1 red pepper

1 bunch of Tango-style lettuce

Cut, toast and butter the baguette on a baking sheet. Cook the steak until done, not bloody because it will be harder to slice paper thin, then allow it to cool. Wash and cut lettuce and dice red pepper. Spread cream cheese on baguettes, add diced red pepper, steak, then add cream cheese to top with lettuce. Russi recommends mixing horseradish into the cream cheese, but it can go without seasoning. Chill and serve.


For anyone who missed Russi’s BBQ Meatball sauce this weekend, you can make it at home with her recipe.

1 jar of CJ’s BBQ Sauce (Piety Flats prefers the extra spicy version)

1 bottle of Piety Flats Winery Walla Walla Onion BBQ sauce

1 cup of red wine