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Crostini Two Ways

by Chef Graham Jones 

Perfectly paired with your favorite hope & grace white from Pinot Gris to Chardonnay to Pinot Noir...

Crostini Mediterranean


8 tablespoons olive oil
8 scallions, finely sliced
Pinch of dried oregano
Pinch of dried marjoram
7 ounces red bell pepper, finely diced
7 ounces eggplant, finely diced
1 pound roma tomatoes, peeled, seeded, and diced
20 basil leaves, shredded
16 slices baguette or ciabatta bread (about ½ inch thick)
Salt and freshly ground black pepper



Heat half the oil in pan and sauté the scallions, garlic, chili, and herbs. Add red bell pepper, cook for 10 minute, adding a little water to moisten.
Add tomatoes and season, continue cooking for another 5 minutes.
In another pan, heat remaining oil and sauté the eggplant for 5 minute. Season, add the tomato mixture to the eggplant and stir in the basil.
Toast the bread on both sides on a griddle or ridge cast iron pan. Distribute the vegetable mixture amongst the crostini, piling it on top. Serves 8.



Crostini con Formaggio Pecorino


16 slices baguette or ciabatta bread (about ½ inch thick)
4 ounces Parma ham
14 ounces pecorino, cut into ¼ inch slices
White truffle oil
Freshly ground black pepper



Toast the bread lightly under the grill.
Place the pecorino on top of the bread slices, and sprinkle with Parma ham.
Return the crostini to the grill and grill until cheese is melted.
Drizzle with olive oil, season with pepper and serve immediately. Serves 8.

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