Vinavera

by staff

March 5, 2008
in Monthly

Vinavera

Rosé

Crostini with Goat Cheese
and Strawberries

Vinavera
Vinavera Winemaker Bob Masyczek

The 2005 Vinavera Dry Rosé is a blend of 89 percent Syrah and 11 percent Grenache. About 70 percent of the grapes were fermented in stainless steel tanks while the rest (including all the Grenache) were barrel fermented. The result is a crisp bouquet of fresh berry aromas and flavors and a long finish accented with a hint of toast. Winemaker Bob Masyczek makes it his mission to select grapes from outstanding vineyards and let them speak for themselves. Having worked at several Napa Valley wineries before finding his way to Vinavera, Masyczek is currently exploring new and exciting ways of making wine. His first break from the norm? He uses screwcaps in recognition of the wine’s simplicity and early drinkability. Paired with this recipe by Joey Altman, spokeschef for Diageo Chateau & Estate Wines (which owns Vinavera), it’s an ideal and simple summer meal.

Crostini with Goat Cheese and Strawberries

1 loaf Ciabatta or other rustic sourdough bread
1/2 cup extra virgin olive oil
Salt and fresh, coarsely ground black pepper
1 pint strawberries
1/4 cup high-quality balsamic vinegar

1/2 teaspoon salt
8 ounces of fresh goat cheese
1/4 cup heavy cream
1/2 teaspoon salt
Fresh mint, cut in thin strips for an optional garnish

Preparation:

For the crostini:
Preheat oven to 400 degrees. Cut the bread in 1/2-inch slices slightly on the bias. Brush a sheet pan liberally with olive oil. Sprinkle some salt and pepper on the oiled pan. Lay the sliced bread pieces on the pan side by side. (You may need to do a few pans or repeat this.) Brush each piece with olive oil and then lightly season the top of the bread with salt and pepper. Bake for 7-10 minutes until lightly golden brown. Remove and let cool.

For the strawberries:
Top the strawberries and then cut in 1/4-inch slices and place in a medium-sized mixing bowl. Add the balsamic vinegar, salt and pepper and gently toss until the strawberries are coated.

For the cheese:
Place the cheese in a medium-sized bowl. Using a large soup spoon or a spatula, mix in the cream and salt to soften the cheese to a spreadable consistency.

Spread a generous amount of goat cheese on one side of each of the croutons and then arrange a few slices of the macerated strawberries on top. Drizzle some of the remaining vinegar left in the bowl over the crostini. Sprinkle the sliced mint over them and serve.

Serves 4 to 6