On hot summer evenings, Jeanne likes to serve chilled rosé. It's delicious with the crostini and is also great paired with the Cornish game hens. To find interesting wines, Jeanne often stops by her favorite local wine shop, Colorado Wine Company. The staff there turned her on to the Château du Rouët 2007 Côtes de Provence Rosé Cuvée Reservée Tradition ($13) that she's pouring tonight. The Grenache- Syrah blend has a fruity, elegant taste and is rich enough to stand up to the bold flavors in this menu.
Recipe information
Yield
Makes 16
Ingredients
Preparation
Step 1
Toast fennel seeds in small skillet over medium-high heat until fragrant, shaking skillet occasionally, about 1 minute. Transfer seeds to medium bowl. Add olives, 2 tablespoons oil, garlic chives, orange juice, thyme, and orange peel to bowl and toss to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.
Step 2
Prepare barbecue (medium-high heat). Brush both sides of bread slices with oil. Grill on 1 side until golden, about 1 minute. Turn bread over; immediately top each slice with 1 cheese round. Grill until bottoms are golden and cheese softens slightly, about 1 minute.
Step 3
Transfer crostini to platter. Spoon olive mixture over and sprinkle with pepper.
Ingredient tip:
Step 4
Garlic chives, also known as Chinese chives, can be found at Asian markets.
