Pietro Est! Est!! Est!!! with Crab Dip Crostinis #ItalianFWT

The story goes that a bishop sent his servant ahead to scout out places to eat while on a trip to Rome. If good wine was to be had the servant was to mark the place "Est." Coming upon an in Montefiascone, the wine was so good her marked it, "Est! Est!! Est!!!" (from the back label of our wine.)

The Italian Food, Wine, and Travel group – #ItalianFWT – will look closer at the theme Wines of Lazio: Following in the Footsteps of Great History on Saturday, 3 April.  Our host is Katarina from GrapeVineAdventures.com and she shares the following in her invitation post:

Did you know that there is a lot of wine to explore in Lazio too? Lazio has

3 DOCGs
27 DOCs
6 IGT

As in many areas in Italy, wine production was for many years more focused on quantity rather than quality. So also in Lazio. In recent years, that has changed, and there is a lot of interesting work going on with native grapes such as Bellone, Cesanese del Piglio and d’Affile, Nero Buono, etc.  The Lazio region surrounds Rome, near the western coast.  It is one of Italy's most ancient winemaking regions, with winemaking dating back thousands of years.  Lazio's wines are mostly white, made of Trebbiano or Malvasia grapes.

The wine I chose for this even is Pietro Est! Est!! Est!!! which is made of Trebbiano/Ugni Blanc grapes. Its persistent nose with golden apple and almond aromas makes a lively sparkling wine that is light and easy drinking. It is a light white, perfect al fresco on a hot summer evening. This was a perfect pairing for our Crab Dip Crostinis, as the wine allowed the crab to shine.  This warm crab dip, with the crunchy toast and fresh tomatoes, is perfect for a summer appetizer, or as a quick dinner.

Yield: 12

Author: Terri Steffes

Crab Dip Crostinis

Prep time: 15 MinCook time: 30 Mininactive time: 5 MinTotal time: 50 Min

Ingredients

• 1 (8 ounce package) cream cheese, softened
• 1 cup mayonnaise
• 2 teaspoons Old Bay seasoning
• 1/2 teaspoon ground mustard
• 1 pound lump crabmeat
• 1/4 cup shredded Cheddar cheese
• 4-5 Roma tomatoes
• 12 slices Italian bread, cut into slices and lightly toasted

Instructions

1. Preheat oven to 350°F. 
2. Mix cream cheese, mayonnaise, Old Bay Seasoning and ground mustard in medium bowl until well blended. 
3. Add crabmeat; toss gently.
4. Spread in shallow 1 1/2-quart baking dish. 
5. Sprinkle with cheese and additional Old Bay Seasoning, if desired.
6. Bake 30 minutes or until hot and bubbly.
7. Add dip to crostinis.  Top with thinly sliced tomatoes
8. Serve

Calories

233.30

Fat (grams)

16.42

Sat. Fat (grams)

3.16

Carbs (grams)

11.32

Fiber (grams)

0.95

Net carbs

10.37

Sugar (grams)

1.46

Protein (grams)

9.63

Sodium (milligrams)

502.19

Cholesterol (grams)

49.14

Did you make this recipe?

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Created using The Recipes Generator

Check out these other wonderful posts about Lazio...

• Camilla at Culinary Adventures with Camilla: Lazio in California: The Quintessential Roman Pasta + 2017 Big Sur Vineyards Pinot Noir Reserve
• Wendy at A Day in the Life on the Farm: Alberico Appia Antica 400 Rosso 2016 Paired with Stracci di Antrodoco
• Terri at Our Good Life: Pietro Est! Est!! Est!!! with Crab Dip Crostinis
• Susannah at Avvinare: Cesanese del Piglio, Classic Wines From Lazio
• Gwendolyn at Wine Predator: Lazio to Paso Robles: “if you see kay”
• Robin at Crushed Grape Chronicles: Lazio – Exploring Low Intervention Wines Inspired By Tradition and Nature
• Marcia at Joy of Wine: Bellone: The Great White Grape of Lazio
• Jennifer at Vino Travels: Frascati: The White Wine of Lazio
• Katarina at Grapevine Adventures: How Wine in Lazio is Reimagining its Past Greatness