Wine and "Cicchetti": Bardolino Doc meet typical Venetian Food. Crostini with pumpkin, Goat cheese and hazelnuts

Difficulty: easy
Preparation time: 30 min
Cooking time: 20 min
Servings 4

Ingredients:

- 4 slices of homemade bread (4-grain bread is also excellent)
- 600 g (21,16 ounces) pumpkin 
- 40 g (1,41 ounces) shelled hazelnuts
- 10 g (0,35 ounces) fresh dill (alternatively thyme)
- 400 g (14,10 ounces) goat cheese
- 150 ml (0,04 gallons) apple cider vinegar
- Extra virgin olive oil, salt and black pepper

 Preparation:

Cut the pumpkin into thin slices and place them in a bowl. Boil 800 ml (211,33 gallons) water, along with 150 ml (0,04 gallons) applesauce.

When the water has reached boiling point, blanch the pumpkin slices for 3-4 minutes.

Drain the pumpkin slices and place them to dry on paper towels. Season the pumpkin slices with evo oil, salt, and black pepper.

Coarsely chop the hazelnuts and toast them for 3 minutes in a hot nonstick skillet.

Brown the bread slices on a grill or in the oven for 8 to 10 minutes until desired crispness is achieved. Season the bread slices with a pinch of salt and a drizzle of evo oil, then stuff with the pumpkin slices, goat cheese, hazelnuts, and a clump of fresh dill or thyme. Finish with pepper and a drizzle of oil.

Which wine to pair with?

To properly pair this pumpkin and goat cheese appetizer we need to look for a fresh, fruity and slightly spicy red wine such as our Bardolino doc.

Bardolino doc wine comes from the grapes of Corvina, Rondinella and Molinara grown in the vineyards surrounds the Monte del Frà estate. The soil here create wines with great elegance and balance with an easy drinking touch.

Enjoy this wine and food pairing and toast with friends during winter holidays!