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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
Sale
Gold
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Crostini Cannellini e Pepperoni Appetizer

Martellotto Wines


Ingredients

1 18-oz. can cannelloni beans
1 large red bell pepper, roasted & peeled
1 large yellow bell pepper,
roasted & peeled
1 whole garlic head
1 roma tomato
Fresh ciabatta bread
1/4 cup Extra virgin olive oil
Fresh basil, minced
Parmesan cheese, fresh grated
Sea salt and pepper to taste


Instructions

Cut top 1/4 inch off of garlic head and place on a piece of aluminum foil. Pour some olive oil on top and a pinch of salt. Wrap up garlic with foil. Slice in half, remove seeds, and veins of bell peppers. Lightly brush with olive oil and salt. Roast in a pan with garlic in foil in the oven for 40 minutes at 375 degrees, until peppers are blistering. Remove pan. Place peppers in a plastic zip-lock bag and let sweat for 10 minutes, until cool to the touch. Peel skin. Remove roasted garlic from skin by squeezing from base of cloves.

Slice ciabatta bread. Lightly brush with olive oil and sea salt. Toast in oven at 250 degrees for 15 minutes until lightly toasted and browned. Place beans, roasted peppers, olive oil, garlic to taste, salt and pepper in a blender. Blend until a thick but spreadable consistency. Assemble the crostini. Slice the top off of the roma tomato. Rub the tomato onto the toasted bread only to slightly moisten and color the bread. If you love garlic, you can rub the bread with a garlic clove too. Spread the bean and pepper spread onto the bread. Sprinkle minced basil and then Parmesan. Add salt and pepper to taste. Recipe provided by Martellotto Wines.



    Suggested Pairings

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