Grilled Scallion and Ricotta Crostini + Darioush Wine

Crostini in Italian means “little toasts”. A Crostini is one of the most versatile vessels for making outstanding appetizers. The list of toppings are endless and your creative juices can be geared up in minutes once you start to think of the possibilities.

Saturday night my husband and I celebrated our 13th anniversary of our first date. By the way we met on a blind date and typically go back to the “scene of the crime” to celebrate and reminisce. Saturday was a busy day, so we decided to stay at home to celebrate. We completely enjoy having appetizers for dinner along with a great bottle of wine. Last night I prepared four different crostini’s. I will share the other three over the next week or two.

From our cellar, I selected a wonderful bottle of 2003 Darioush Signature Cabernet Sauvignon from Napa Valley. Darioush prides themselves in making Bordeaux estate style wines using old world labor-intensive, micro-vineyard management and new world technology to create fine wines from its estates located in the appellations of Napa Valley, Mt. Veeder and Oak Knoll. The cabernet is a blend of 85% Cabernet Sauvignon, 10% Merlot, 2% Cabernet Franc, 1% Petit Verdot and 2% Malbec. Smooth tannins, wild berries, espresso and bittersweet chocolate were just a few of the qualities and flavors in this quintessential wine.

A few years back, we both took a Friday off from work to visit this unique winery in Napa Valley. One of the unique experiences that they offer is a fine wine and artisan cheese private tasting. They partner with Cow Girl Creamery for this decadent experience located in their luxurious barrel room. If you heading to Napa, put this on your “to do list” and I promise you will not be disappointed.

Grilled Scallion and Ricotta Crostini

1 Sourdough baguette
Ricotta Cheese
10 Scallions
Olive oil
Fleur de Sel

Slice 16 half inch pieces of bread to make the Crostini. Lie onto a baking sheet and bake in a 350 degree oven for about 10 minutes or until lightly golden brown. Remove from the oven to cool.

Prepare 10 scallions by cutting off the white end slightly and trimming the bottom part of the green portion of the scallion. Lightly brush each one with olive oil. Place onto an inside or outside grill. Cook until soft and grill marks are evident. About 5 minutes. Be sure to flip them over to ensure even cooking.

Let the onions cool and then chop to small pieces.

To prepare, spread about one to two teaspoons of the ricotta cheese on each Crostini. Then top with about one heaping teaspoon of the grilled onions. Sprinkle a bit of fleur de sel on top of each one. This will dramatically enhance the flavors.