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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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Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Estampa 2010 Cabernet Sauvignon Assemblage - Chile
Estampa2010 Cabernet Sauvignon
Estampa 2010 Cabernet Sauvignon
Assemblage - Chile

$16.00

Last Call
International
Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$29.00

Was $36.00
Sale
Platinum
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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