Lunch-Time with Chandon Brut Rosé

Picking the rich, ripe summer tomatoes from the backyard this morning, posting a picture of it to my FB wall, I was inspired to write this post in anticipation about what I would have for lunch today. It was my good friend, Shawn of Wandering-Wino fame who helped me with this quick and impromptu brainstorm.

What could be better than a simple lunch with simple ingredients? Perhaps a fab bottle of wine to complement that effort, one with bubbles no less. The wine is a sample I received earlier this summer in a three pack from the great folks at Domaine Chandon just north of me [a few hundred miles] in the Napa Valley. A great place to visit easily found on the famous route 29 corridors in Yountville. This folk is one tasty bottle of bubbly, it's simply a party waiting to be uncorked and inexpensive to boot. 

Boatloads of fresh summer strawberries, resting on a flaky croissant crust await the first slurp of the thirsty vino-sapiens, you’ll find it very easy drinking and plush. There is nothing to not like about this great lunchtime partner, a wine which I scored 90 points, a sparkling wine you can find most places for an SRP of $20

If you want to make this simple yet delicious lunch for yourself, then run off to the store, farmers market or even your basic grocery outlet, grab some [if you don't have these items already] basil, tomatoes, a couple baguettes, EVOO, fresh garlic, and a block of Parmesan cheese. Now it's time to put together some Italian style bruschetta (pronounced "brusketta"). There are many variations on this recipe, so feel free to adjust as needed.

Honestly, there is no need to turn the oven on to make this easy-breezy lunchtime delight, you'll just need a skillet. Dice the tomatoes to the size you're going to be comfortable with and set aside. Cut the entire baguette in half and then cut into pan-size pieces. Add butter to skillet and melt over high heat, then add the bread, cook until golden brown, pressing down as needed. The bread cooks quickly and leaves it crispy on the outside, but soft inside

Now using the same skillet [one pan operation], add some cooking olive oil, then toss in the tomatoes, again cooking on medium-high heat. You'll know they are ready when you see them start to soften. Now throw in the spices, garlic too and add the basil at the very end. 

Now it's ready to be plated onto the baguette, sprinkle some freshly shaved Parmesan Cheese over the top, pop the cork on the Chandon and enjoy. Until next time folks remember to, sit back, relax, slurp long and prosper cheers!