Rodney Strong

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Holiday Entertaining Crostini Recipes with Wine Pairings

December 17, 2014

Easy to make and full of different flavors, crostini are the perfect appetizer to serve at any party. Create a colorful plate filled with different crostini loaded with ingredients such as crumbled bacon, roasted red peppers, prosciutto and fresh sage. Your party guests will be lined up for every last bite! Everyone loves a good crostini to bite into. The best part about crostini cracker appetizers is that you can use just about anything for the topping. Variety is the spice of life!

Using a fresh baguette to create garlic rubbed crostini crackers adds freshness and flavor. Homemade crostini crackers are so much better than store-bought crackers and are oh-so-easy to make. So grab a baguette, some different cheeses and meats and let’s create three different delicious crostini!

Since there are so many different flavors on each crostini, it’s best to pair wines that are all around super food friendly with a nice acid structure. It’s also best to pair wines for your party that everyone will enjoy sipping on, no matter what their wine tastes are. Or as I like to say, palate pleaser party wines!

Homemade crostini crackers

Makes 25

1 rustic baguette
Olive oil
1 garlic clove, cut in half

Preheat the oven to 425 degrees F. Slice the rustic baguette at an angle into 1/2-inch slices. Lightly brush the olive oil on both sides of the baguette slices.
Bake in the oven for 6 to 8 minutes or until lightly toasted. Remove from the oven and rub the cut garlic over the surface of the crostini. Be careful not to burn yourself! Set aside to cool. Now let’s create some crostini appetizers! Make as many as you would like of each type!

Crumbled Gorgonzola & Bacon Crostini

Homemade crostini
Crumbled Gorgonzola cheese
2-3 slices cooked apple-wood smoked bacon
2 green scallions, white and green parts, thinly sliced
1 tablespoon olive oil

Preheat the oven to 400 degrees F. Cover the crostini with the crumbled Gorgonzola cheese. Bake in the oven until the cheese melts, about 6 to 8 minutes.

Meanwhile, in a sauté pan, heat the olive oil over medium heat. Add the scallions and sauté until soft and translucent, about 8 minutes. Remove from the heat and set aside.

In another pan, cook the bacon until crispy. Remove from the heat to cool and then crumble into small pieces. Top each melted Gorgonzola crostini with the bacon and green scallion pieces.

Wine Pairing
Enjoy our 2012 Sonoma County Cabernet Sauvignon with the scrumptious crumbled gorgonzola and bacon crostini. Gorgonzola and cabernet are a match made in heaven and our Sonoma County Cabernet is no exception. The rich dark fruit and lush finish make it a wonderful pairing with gorgonzola and of course, bacon.

Fire-Roasted Peppers & Feta Crostini

Homemade crostini
Crumbled feta cheese
Jar of fire-roasted yellow and red peppers, thinly sliced
Fresh flat-leaf Italian parsley, finely chopped

Preheat the oven to 400 degrees F. Cover the crostini with crumbled feta cheese. Bake in the oven until the cheese melts, about 6 to 8 minutes. Place the slices of the fire-roasted peppers over the melted feta cheese. Sprinkle with parsley.

Wine Pairing
Enjoy our 2013 Charlotte’s Home Sauvignon Blanc with the delicious fire-roasted peppers and feta crostini. The acidity and finish of the tropical fruit and citrus notes of the wine balance out the peppers and feta cheese on the crostini making it a perfect match!

Fresh Mozzarella & Prosciutto Crostini

Homemade crostini
Log of fresh mozzarella, thinly sliced
Prosciutto, sliced into thin strips
Fresh sage leaves, sliced into thin strips

Preheat the oven to 400 degrees F. Place the slices of mozzarella over crostini. Lay the pieces of prosciutto over the mozzarella. Top with fresh sage. Bake in oven until the cheese melts and the prosciutto is slightly crispy, about 6 to 8 minutes.

Wine Pairing
Enjoy our 2012 Russian River Valley Pinot Noir with the flavorful fresh mozzarella and prosciutto crostini. Soft and silky with intriguing fruit and floral notes, this wine pairs perfectly with the creaminess of the melted mozzarella and saltiness of the prosciutto. And let’s face it, Pinot pairs beautifully with so many different flavors and textures, it’s bound to be a holiday party hit!