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LIMITED TIME LAUNCH OFFER: 10% discount on 6 bottle purchase / 15% discount on 12 bottle purchase (ends 12/31)

Prosciutto Mozzarella Crostini & Bruschetta

“I love having guests over for wine and hors d’oeuvres. For the last few years, these have been my signature appetizer. I think they pair well with any of our wines but they’re particularly delicious with Josh Pinot Noir.” – Joseph Carr, Founder, Josh Cellars

Ingredients

  • PROSCIUTTO MOZZARELLA CROSTINI:
  • 1 baguette, cut into ½ inch diagonal slices
  • ½ cup extra virgin olive oil
  • 1 lb. fresh mozzarella, cut into thin slices
  • 6 ounces prosciutto
  • Balsamic glaze
  • Basil leaves (garnish)
  • Salt and pepper to taste
  • BRUSCHETTA:
  • 1 baguette, cut into ½ inch diagonal slices
  • 2 ½ cups heirloom tomato, diced
  • 2 large cloves garlic, minced
  • 4 Tbsp. extra-virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • ½ tsp. kosher salt
  • ½ tsp. ground pepper
  • 1/3 cup fresh basil, thinly sliced

Directions

Prosciutto Mozzarella Crostini

  • Preheat oven to 400˚ Fahrenheit. Line baking sheet with parchment paper.
  • Brush each slice of baguette with olive oil and bake 3 minutes on each side.
  • Remove baguette from oven and top each toast with mozzarella.
  • Return to the oven and bake for 8-10 minutes or until cheese has melted.
  • Remove baking sheet and transfer crostini to a serving plate.
  • Add a slice of prosciutto to each crostini, drizzle with balsamic glaze and top with basil leaf.
  • Add salt and pepper to taste. Serve immediately.

Bruschetta

  • Preheat oven to 400˚ Fahrenheit. Line baking sheet with parchment paper.
  • Bake sliced baguette on each side for 3 minutes.
  • While bread is in the oven, combine in a medium bowl: diced tomato, garlic, olive oil, balsamic vinegar, salt and pepper.
  • Mix gently and spoon mixture onto toast slices.
  • Top each with threads of fresh basil. Serve immediately at room temperature.

Wine Pairing

Pinot Noir

Our elegantly balanced Pinot Noir has lush cherry and strawberry flavors with a hint of lightly toasted oak.

We love pairing this wine with roasted turkey, soft cheeses like Brie or Comté, or hearty vegetables like sautéed mushrooms.

More Details