These three seasonal bruschetta recipes are ideal for pairing with Louis M. Martini Cabernet, highlighting the wine’s richness and depth.  The word bruciare in Italian means “to burn.” Traditionally, bruschetta consists of sliced country-style bread grilled over an open fire, then topped with any variety of simple, seasonal ingredients. The most traditional form is simply rubbed with fresh garlic and drizzled with bright green new-press extra virgin olive oil. If you don’t have access to a live fire grill, use the broiler setting of your oven. Bruschetta makes a wonderful appetizer when cut into bite sized pieces, or can stand alone as a simple first course. 

Ingredients:

Each recipe yields four pieces.

Pan Roasted Pears with Brie:
4 ea 1 inch thick slices country-style bread
1 ea Ripe pear, peeled and diced
4 ounces Brie cheese, brought to room temperature
1 tspn Unsalted butter
1 tspn Olive oil
½ cup Martini Cabernet Sauvignon
1 cups Finely julienned endive
4 tspn Olive oil (to finish)

Braised Greens with Soft Cooked Egg and Pecorino:
4 ea 1 inch thick slices country-style bread
1 large bunch Swiss chard
1 large bunch Kale
½ cup Olive oil
1 tblspn Chopped fresh garlic
4 ea Fresh eggs
¼ cup Grated pecorino cheese To taste Sea salt and cracked black pepper
4 tspn Olive oil (to finish)

Fava Beans and Marinated Ricotta:
4 ea 1 inch thick slices country-style bread
1 pound Fresh fava beans
2 cups Ricotta cheese, drained of any excess liquid
1 ea Meyer lemon, zested and juiced (substitute regular lemon if Meyer lemon is unavailable)
1/8 cup Parmesan cheese
1/8 cup Olive oil To taste Crushed red chili flakes
2 tblspn Italian parsley, chopped To taste Sea salt
4 tspn Olive oil (to finish)

Directions:

Pan Roasted Pears with Brie: Heat the olive oil and butter in a sauté pan over medium high until the butter melts and is foamy. Add the pears and season lightly with salt and black pepper. Cook the pears for 2-3 minutes, depending upon their ripeness. Increase the heat to high and add the Cabernet wine. Reduce by 80 percent or until the wine coats the pears. Set aside and keep warm. Toast the bread on both sides over a grill or in the broiler. Spread the softened brie onto the bread and spoon on the warm pears. Top with the julienned endive and drizzle with olive oil.

Braised Greens with Soft Cooked Egg and Pecorino: Remove the stems from the kale and Swiss chard and wash thoroughly. Dry the greens and chop roughly. Heat the ¼ cup of olive oil in a sauté pan over medium high heat and add the garlic. Sauté until softened but not browned. Add the greens and season lightly with salt and black pepper. Continue to cook the greens, mixing occasionally.  Meanwhile, heat the remaining olive oil and cook the eggs sunny side up, leaving the yolks soft. Once the greens are tender and eggs are ready, toast the bread on both sides over a grill or in the broiler. Divide the greens evenly on top of each bruschetta. Slide a soft cooked egg on top of each and season with sea salt and cracked black pepper. Drizzle with olive oil.

Fava Beans and Marinated Ricotta: Marinate the cheese by placing in mixing bowl and, using a wooden spoon, fold in the lemon juice and zest, parmesan cheese, olive oil, chili flakes, parsley, and sea salt. Set aside and keep cool. Peel the favas of their large outer pod. Bring 4 quarts of water to a rapid boil. Season heavily with kosher salt. Plunge the favas into the water for one minute, then drain, and cool rapidly in ice water. Peel the favas of their small outer shell by placing between thumb and forefinger and gently squeezing. Toast the bread on both sides over a grill or in the broiler. Spread on the ricotta and top with the fava beans. Garnish with sea salt and drizzle with olive oil.

Twitter Share Text:

Three Seasonal Bruschetta Recipe Cabernet Sauvignon Food Pairing - winely.us/a/0038

Pairs well with:
Sonoma County Cabernet Sauvignon