Marinated Bocconcini and Roasted Red Peppers on Parmesan Crostini

Marinated Bocconcini and Roasted Red Peppers on Parmesan Crostini
  • 2 servings
  • 0:25 Preparation
  • 1:00 Cooking
  • 2:25 Total Time


Add all
  • marinade:

  • 1/2 cup
    (125 mL)

    olive oil

  • 1/4 cup
    (60 mL)

    balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 1 tsp.
    (5 mL)

    chili pepper flakes

  • 1

    Worcestershire sauce

  • 1

    clove garlic, thinly sliced

  • 8 oz
    (250 g)

    canadian bocconcini cheese

  • 1/2 cup
    (125 mL)

    roasted red peppers, drained and diced

  • 1/2 cup
    (125 mL)

    black olives, pitted and diced

  • parmesan crostini

  • 1/3 cup
    (80 mL)

    melted, butter

  • 32

    baguette bread, about 1/4 in. (6 mm) thick

  • canadian canadian parmesan cheese, grated

  • chives, chopped (optional)


Combine marinade ingredients in a screw-top glass jar. Cover and shake well. Add salt and pepper to taste. Set aside.

Cut Bocconcini into 1/4 in. (6 mm) cubes. Combine with red peppers and olives in a large bowl. Add marinade and stir well to coat thoroughly. Cover and refrigerate 1 hour or up to 2 days before serving, stirring occasionally.

To serve, spoon marinated cheese and vegetables onto Parmesan crostini. Sprinkle each serving with a little marinade and chopped chives if desired.

Parmesan Crostini

Brush both sides of each bread slice with butter.

Place on large baking sheet. Turn oven to broil. Toast slices on one side. Turn over, sprinkle with grated Parmesan cheese and broil until golden. Allow to cool.

Source: Dairy Farmers of Canada

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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