Chianti Wine with Bruschetta, Antipasto and Cream Cheese
Posted by Brady K
Extra-Virgin Olive Oil, Cloves Garlic, Cream Cheese, Provolone Cheese, Prosciutto, Italian Bread, Soppressata, Basil, Salt And Black Pepper
Place the Wine Opener Over the Cork, Press the Button and Remove the Cork Effortlessly
Place the Wine Opener Over the Cork, Press the Button and Remove the Cork Effortlessly
Chianti Wine with Bruschetta, Antipasto and Cream Cheese Recipe
Chianti wine, bruschetta, and antipasto round out a traditional Italian meal. This flavorful and simple recipe is ideal for a casual dinner party or a cozy night in.
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, peeled and halved
- 1/4 cup cream cheese
- 1/4 pound thinly sliced provolone cheese
- 1 bottle of Chianti
- 1/4 pound thinly sliced prosciutto
- 1 loaf of italian bread
- 1/4 pound thinly sliced soppressata
- 1 tablespoon chopped fresh basil
- Season with salt and black pepper to taste
Time Needed
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Bread should be cut into 1/2-inch thick slices.
- Brush the bread slices with olive oil and place them on a baking sheet.
- Bake for 5-7 minutes, or until the bread is lightly toasted.
- Rub the garlic cloves all over the toasted bread slices.
- Add a slice of prosciutto, soppressata, and provolone cheese to each slice.
- Return the baking sheet to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- In a small mixing bowl, combine the cream cheese and fresh basil.
- Season to taste with salt and black pepper.
- Serve the warm bruschetta with the cream cheese mixture on the side.
- Serve the Chianti wine in glasses with the antipasto and bruschetta.
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12 Bottle Wine Cooler Refrigerator
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