Grillo Della Tempa Feudo Montoni Recipe

Chill the Grillo Della Tempa Feudo Montoni in the refrigerator for 90 minutes before serving to reach 8–10°C (46–50°F). If short on time, place the bottle in an ice bucket with equal parts ice and water for 20–30 minutes.

About 10 minutes before serving, remove the bottle from the refrigerator (or ice) to allow the wine to open slightly. Keep the bottle on the table in the ice bucket if ambient temperature is warm.

Use white wine glasses (tulip-shaped) and pour 4–5 ounces (120–150 ml) per glass to allow the wine’s aromatics to develop.

Prepare Crostini

Preheat the oven to 200°C (400°F). Slice the baguette into 12–16 thin diagonal slices (about 1/2 cm thick). Arrange slices on a baking sheet in a single layer. Brush each slice lightly with olive oil (about 3 tbs total), then toast in the oven 6–8 minutes or until golden and crisp. Remove and cool slightly.

Make Lemon-Herb Ricotta

While the bread toasts, place 1 cup fresh ricotta in a small bowl. Stir in 1 tsp lemon zest, 1 tsp fresh lemon juice, 1 tbsp finely chopped parsley, 1 tsp thinly sliced chives, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Mix until smooth and taste; adjust salt or lemon as needed.

Assemble Crostini

Spread about 1 heaping tablespoon of the lemon-herb ricotta on each toasted baguette slice. Arrange crostini on a serving platter. Optionally drizzle a few drops of extra-virgin olive oil over each crostini and garnish with an extra pinch of chopped parsley or a small lemon zest curl.

Serve immediately alongside glasses of chilled Grillo Della Tempa Feudo Montoni. The wine’s citrus and mineral notes will complement the bright lemon-herb ricotta and crisp bread.

In a small bowl combine 1 cup mixed olives with 1 tbsp extra-virgin olive oil, 2 thin lemon slices torn into pieces (or 1 tbsp preserved lemon rind), 1/4 tsp crushed red pepper flakes, and 1 sprig fresh oregano or thyme. Toss gently and let marinate at room temperature for at least 15 minutes to meld flavors.

Transfer olives to a small serving dish and place alongside the crostini and wine. The briny, citrus-infused olives offer a savory counterpoint to the Grillo’s freshness.