Fratelli Perata Winery

Asiago Pesto Prosciutto Bread

Quick and tasty, pesto and cheese, crunchy and chewy, all with Prosciutto, sounds too good to be true, but here it is! Add a glass of Charbono and a great view and you will be as smitten as we were. Pesto is the usual suspect when it comes to Charbono, but this recipe enhances that pairing with the tang of Asiago and salt from the Prosciutto. We found a version of this bread at French Corner Bakery in Cambria, so if you want to skip making our variation, visit the bakery and pick yourself up some to have with your Charbono next time you are in the area.

1 loaf par baked bread (think French bread loaf)
2 tablespoons favorite recipe or store bought basil pesto
6 slices Asiago cheese
4 slices Prosciutto

Preheat oven to 375 degrees F.

Cut a diagonal slice down the length of the bread, almost all the way in half.

Separate the bread enough to spread pesto on both side, but don’t split it. Then layer the inside of the bread with Asiago and Prosciutto.

Bake for 20 minutes or until bread is crisp and cheese is melty. Remove from oven and cut into desired portion sizes. Crunch with Charbono.