When chilled, this crisp and light sparkling wine is perfect with finger food. It harmonizes wonderfully with the slight tartness of the goat cheese and works delightfully with the Parma ham.
Preheat the oven to 180°C/ 355°F. Cut baguette into slices and place on a baking tray with baking paper. Brush the slices with olive oil and bake in the preheated oven for approx. 10 – 12 min.
For the bruschetta style crostini, finely dice garlic and shallots and cut basil leaves into thin strips. Next, quarter tomatoes, remove the cores and dice them.
Mix the garlic, shallots, basil and tomatoes, seasoning with olive oil, balsamic vinegar, sugar, and salt and pepper. Spread on a third of the baked baguette slices.
For the goat cheese crostini, first roast pine nuts in a frying pan until golden.
Mix the goat cheese with honey and roasted pine nuts, season with salt and pepper. Spread the mixture on an additional third of the baguette slices.
For the Parma ham crostini, first lay the arugula, then the Parma ham on the remaining baguette slices. Sprinkle thin Parmesan shavings over the slices. Serve a variation of all crostini.