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The aperitivo savior: Gruyère crostini with Dolcetto gelatin

You know that moment when, planning an aperitif for an evening with friends, you have no other idea but to make very ordinary sandwiches with salmon? Well, we have the perfect solution: delicious Gruyère crostini covered with red wine gelatin!

Easy and quick to make, it’s an explosion of flavor full of originality. Also, if prepared with the right ingredients, they represent the perfect alpine aperitivo, in spite of those super popular (and bland) appetizers made with salmon and tuna.

In our shop, you’ll find the key ingredient for this recipe: the red wine gelatin of the Mariangela’s Prunutto Agricultural Farm, made from the red wine Dolcetto, a wine with a dry, pleasantly bitter taste, moderate acidity, good body, and harmonic. In fewer words, perfect to be paired with cheese like the Gruyère.

Small suggestion: choose a Gruyère that isn’t too seasoned, in a way that it will melt and blend perfectly with the gelatin.

Ingredients for 4 servings

  • 200 g di Gruyère DOP
  • 1 loaf of fresh bread with nuts
  • 1 jar of red wine gelatin

Preparation of your crostini with red wine gelatin

Cut the cheese into small pieces. Slice the bread and toast it briefly in the hot oven. Transfer the croutons to a platter, sprinkle them with Gruyère flakes, add a teaspoon of red wine vinegar jelly on each, and serve.