Enjoying sherry wine / pairings and recipes / Fino
Cooking time: 15 min
A Symphony of Flavours: Indulge in Exquisite Bruschetta with peaches, Ricotta Cheese, and Jamón Ibérico, Perfectly Paired with Fino Wine!
Among the countless variations of bruschetta, this particular rendition of the beloved Italian snack demands special attention. It's a culinary masterpiece that harmonises the delicate sweetness of a peach, the creamy richness of ricotta cheese, and the unparalleled depth of flavor found in Jamón Ibérico.
And for a truly exceptional dining experience, savor each bite alongside a chilled glass of Fino wine. Allow the symphony of flavors to unfold as you relish this remarkable pairing of Fino wine and tantalising bruschetta.
Here's what you'll need:
Preheat your grill or grill pan to medium-high heat. Place the bread slices on a baking sheet and brush both sides generously with olive oil. Grill the bread until it turns a golden brown color, typically taking around 2-3 minutes on each side.
Spread 1 to 2 tablespoons of creamy ricotta cheese onto each slice of grilled bread. This luscious layer of cheese provides a luxurious foundation for the other flavors to shine.
Gently press a fresh arugula leaf into the ricotta cheese on each slice. The peppery bite of arugula adds a delightful contrast to the creamy texture.
Top the arugula with a slice of exquisite Jamón Ibérico, allowing its rich, savory essence to envelop the palate with every bite. The exceptional quality of this salted ham elevates the bruschetta to new heights.
Crown the bruschetta with a juicy slice of fresh peac, its natural sweetness complementing the other ingredients beautifully.
To enhance the flavors even further, generously drizzle each bruschetta with a fine olive oil, infusing it with a subtle richness that ties all the elements together.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
