Place the bottle of Bieler Père & Fils Rosé in the refrigerator for at least 2 hours before serving, or for faster chilling place it in an ice bucket filled half with ice and water for 20–30 minutes until serving temperature reaches about 8–10°C (46–50°F).

If using an ice bucket for service, fill the bucket or bowl with ice cubes and a little water just before guests arrive to keep the bottle cold on the table.

Prepare the Crostini & Toppings

Slice and toast baguette

Preheat oven to 375°F (190°C). Slice the baguette into 1/2-inch (1.2 cm) slices. Arrange slices on a baking sheet, brush each lightly with olive oil (reserve remaining oil), and toast in the oven 8–10 minutes until edges are golden and crisp. Remove and let cool slightly.

Prepare tomatoes

Place halved cherry tomatoes in a small bowl. Add 1/2 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, 1 tablespoon olive oil, and gently toss. If you like, add a small squeeze of lemon juice and a little zest for brightness. Set aside to macerate while bread toasts.

Assemble crostini

Spread about 1 teaspoon of herbed goat cheese on each toasted baguette slice. Top half the slices with a sliver of cured ham folded decoratively. Top the remaining slices with a spoonful of the macerated cherry tomatoes and a couple of Niçoise olives (halved if large). Garnish each crostini with a basil leaf. Finish with a light drizzle of olive oil and a tiny pinch of sea salt and cracked pepper.

Plating & Serving

Arrange the assembled crostini on a serving platter. Place any remaining tomatoes and olives in small bowls alongside the platter for self-service. Keep the bottle in the chilled bucket or refrigerator until ready to pour.

To serve, open the chilled Bieler Père & Fils Rosé by removing the foil and cork. Pour into chilled wine glasses, filling to about one-third to allow aromatics to open. Encourage guests to taste the wine first, then enjoy with the crostini and accompaniments. Replenish ice in the bucket as needed to maintain temperature.

Leftover wine: reseal with a wine stopper and keep in the refrigerator; consume within 2–3 days for best freshness. Leftover crostini are best eaten the same day; store toppings separately refrigerated.