Recipe: Salumi, Ricotta, and Tarragon Bruschetta

bruschetta

While developing recipes for our wine club, I often refer to a book called What to Drink with What You Eat. It’s collection of foods and drinks in list-format with associated pairings. It’s very handy when I’m venturing off into uncharted food or wine territory – an issue I ran into when dreaming up recipes for our 2012 Quarticello “Neromaestri” Lambrusco, featured in our Spring wine club collection. I consulted this book and decided the best course of action was a light and summery appetizer featuring classic Lambrusco pairings of ricotta and salumi, served atop crusty bread in the form of Bruschetta.

This is a very simple, fast, and tasty antipasto, the perfect compliment to your fizzy Lambreezy (as I like to call it) on a nice spring or summer day. To take it to another level, grill the bread instead of toasting it.

Salumi, Ricotta, and Tarragon Bruschetta
wine pairing: Quarticello 2012 “Neromaestri” Lambrusco
prep time: 15 min
serves 6-8 as an appetizer

Ingredients:
1 Italian rustic baugette, sliced on the diagonal
8 oz basket ricotta cheese (I like Bellwether)
4-6 oz salumi, sliced thin (I used Fatted Calf’s fegatelli)
3 sprigs fresh tarragon (or fresh basil if you can’t find tarragon)
Olive oil

Method:

  1. Brush the bread slices with olive oil and lightly grill on a BBQ (or broil if you don’t have a grill).
  2. Spread a little ricotta on top of the grilled bread.
  3. Arrange the sliced salumi on top of the ricotta.
  4. Chop the tarragon and sprinkle on top of the bruschetta.