Name: Aroma on Bryants Franciacorta Riserva, 'Annamaria Clementi,' Ca'del Bosco, Lombardia, 2016 Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups Exotic fruits (e.g., mango, passion fruit, papaya); 1 loaf Baguette; 2 tablespoons Olive oil; 1 teaspoon Crushed minerals (sea salt or flaky salt); 1 tablespoon Fresh mint leaves; 2 tablespoons Butter

ITALIAN MARGARITA

JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

Exotic fruit, baked baguette, crushed mineral, menthol herb, elegant mousse, and long multilayered finish

Chop the exotic fruits into bite-sized pieces and mix them in a bowl. Set aside.

Prepare the Fruit

Slice the baguette into 1-inch pieces. Heat a skillet over medium heat, add a tablespoon of butter, and toast the bread slices until golden brown on both sides.

Toast the Baguette

Once toasted, drizzle olive oil over the baguette slices and sprinkle with crushed minerals (sea salt) to enhance the flavor.

Season the Baguette

Chop the fresh mint leaves and sprinkle them over the exotic fruit mixture.

Garnish with Mint

Arrange the toasted baguette slices on a serving platter, place the exotic fruit mixture in a bowl, and serve together with a chilled glass of Franciacorta Riserva.

Serve

Exotic fruits (e.g., mango, passion fruit, papaya)

Baguette

Olive oil

Crushed minerals (sea salt or flaky salt)

Fresh mint leaves

Butter

Franciacorta Riserva, 'Annamaria Clementi,' Ca'del Bosco, Lombardia, 2016

Crème Liqueurs

Grappa

Cognac & Armagnac

Fortified/Dessert Wines

Amaro

Vanilla gelato, hot espresso, chocolate ganache, whipped cream

Affogato

Make Franciacorta Riserva, 'Annamaria Clementi,' Ca'del Bosco, Lombardia, 2016 Recipe in just 30m. Exotic fruit, baked baguette, crushed mineral, menthol herb, elegant mousse, and long multilayered finish

Franciacorta Riserva, 'annamaria Clementi,' Ca'del Bosco, Lombardia, 2016 Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like