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.
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.
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.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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