July 12, 2017
David Rocco’s Parmigiana Cream Crostini
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.
Yield: Makes 15-20 crostini
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.