Pairing of the month: Chiaretto di Bardolino doc and Crostino with robiola, prosciutto crudo and figs

Crostino ingredients: which ones to choose?

For us, an always winning rule is to look for simple but quality ingredients. 

We recommend choosing a 5-grain whole wheat bread for its genuine taste, high nutritional value and high digestibility. For the crouton topping, we fell on a choice related to seasonality: figs. A fruit that, during the months of August and September, is easily found in Italian market stalls. Furthermore, figs are delicious paired with walnuts, a dried fruit often used to give extra crunch to dishes.

To make our crostino even more tasty, we then chose three very Italian ingredients: prosciutto crudo (possibly from Parma), Robiola cream cheese and balsamic vinegar from Modena!

Preparation: 

Difficulty: Easy
Time: 15 min
Servings: 4

Ingredients: 

8 slices of 5-grain bread
6 figs
6 walnuts
80 g of robiola cheese or any spreadable cheese
2 ounces parma ham
2 tablespoons balsamic vinegar

Toast the slices of bread. Spread robiola cheese on each slice, laying finely cut slices of prosciutto on top. Cut the figs into slices and add them on top of the croutons. Finally, finish with chopped walnuts and a few drops of balsamic vinegar.

Here's a delicious seasonal appetizer ready now!

What wine to pair with it?

With an appetizer as rich in flavor as Crostino with robiola, prosciutto crudo, walnuts and figs, the ideal companion is our Chiaretto di Bardolino doc rosé wine! 

This rosé wine typical of Lake Garda is fresh, fruity and mineral, with a touch of saltiness given by the characteristic terroir of the moraine hills of Lake Garda. A wine made from Corvina, Rondinella and Molinara grapes increasingly appreciated by wine lovers around the world for its great drinkability and low alcohol content. 

In this pairing, the freshness of the wine contrasts the creaminess of the robiola giving the palate balance and harmony. In addition, the characteristic savory notes of this rosé balance the more acidic component of the vinegar.

During the summer months, serve Bardolino Chiaretto between 8° and 10° possibly keeping it chilled in a glacette of ice.

We recommend using tulip-shaped goblets.