David Rocco’s Parmigiana Cream CrostiniRecipe By: David Rocco
Pair this simple aperitivo with a glass of Prosecco or Lambrusco. The wine in the recipe adds moisture to the grated Parmigiano, making it spreadable for your crostini. You can toast the crostini or not. Or, you could eliminate the pear and mix the Parmigiano and wine with chopped walnuts and chopped black olives. Or add chopped sun-dried tomatoes to the mixture.
- 2 pears
- 2 tbsp extra-virgin olive oil
- Freshly cracked black pepper, to taste
- 1 lb. (500 g) Parmigiano-Reggiano, finely grated
- 1 to 1 1⁄2 cups dry white wine or extra-dry Prosecco
- 1 baguette, cut on diagonal into 15 to 20 crostini
- Aged balsamic vinegar, for drizzling
Prep And Serve Crostini
- Cube and finely dice pears. (Leave skin on for texture.) Drizzle with olive oil and freshly cracked black pepper. Mix and set aside.
- In mixer, combine Parmigiano-Reggiano and white wine, and blend until well incorporated and creamy.
- Spread on crostini and top with pear mixture. Drizzle with balsamic vinegar. Serve immediately.