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  • Writer's pictureCarlos Sarmiento

Pesto-Prosciutto-Provolone Baguette Bites & 2018 St. Francis - Sonoma County Cabernet Sauvignon

(Photo: Carlos Sarmiento)

Don‘t you have those days where you are too tired to cook an elaborate dinner, yet you want a savory meal with a great wine, and also don’t want to open a full bottle?

Yes, I too go through this dilemma all the time. Luckily there is always a palatable solution. Reminiscent of Italian cafe dining, I craved a good sandwich that shares lovely nuances of flavor and texture.

(Photo: Marialaura Gionfriddo)

Luckily, my friends at Kobrand Wine & Spirits provided me with a wine that came in just the perfect size for one (375 ml bottle), a deliciously rich and smooth Cabernet Sauvignon from St. Francis Winery & Vineyards that paired just nicely.

(Image: St. Francis Winery & Vineyards)

Let‘s get cooking!

Menu: Pesto-Prosciutto-Provolone baguette bites.

Wine pairing: 2018 St. Francis Winery & Vineyards - Cabernet Sauvignon

(Sonoma Count, California)

Serves 1


Pesto sauce:

  • 1/2 to 3/4 cups of extra virgin olive oil (add while blending to reach paste/spread-like consistency).

  • 3 garlic cloves

  • 1 cup of grated Parmigiano-Reggiano (traditionally used) or grated grana padano cheese.

  • 1/2 cup of pine nuts (recommend slightly roasting the pine nuts ahead of time for more intense flavor).

  • 1/2 to 3/4 cups of fresh basil

  • Salt/ pepper to taste (approx 1 to 2 teaspoons each)


  • Fresh baguette bread, sliced diagonally (cut in four 4-6 inch long pieces and then cut open horizontally in half)

  • Extra Virgin olive oil (for drizzling)

  • 4 slices of sharp provolone cheese

  • 8 slices of prosciutto

  • 1/2 cup or fresh arugula

  • 4 slices (cut in half each) of fresh tomato

  • Balsamic vinegar (to taste)


Pesto sauce:

  • Place all ingredients except olive oil into a blender. Add half portion of olive oil and blend, pulsing until thick.

  • If the blend is too pasty, add more oil and blend until it is a smooth yet spreadable consistency.


  • Light oil the top and bottoms of the baguette bread pieces. Lightly toast at 300 degrees F for approximately 5 minutes.

  • Arrange each sandwich by spreading pesto sauce inside both top and bottom pieces of bread.

  • Working from bottom bread to top, next place cheese slice, then two pieces of prosciutto, followed by one slice of tomato and a handful of arugula.

  • Lightly drizzle arugula with balsamic vinegar and olive oil. Place bread top and if necessary secure with toothpick.

Serve it up!

This dish is as simple as it gets. Arrange baguette bites on a large plate.

Optional garnish (which can be used to dip sandwich of bread pieces) is placing a small dipping sauce dish in the center of the plate with extra pesto sauce.

Bon appetit! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

About the wine...

The fruit for this Sonoma County Cabernet Sauvignon comes from estate vineyards in the Sonoma and Russian River Valleys, as well as from growers in Sonoma County’s other top appellations, including Dry Creek Valley and Alexander Valley.

Each carefully selected vineyard contributes distinctive and individual qualities to the finished wine.

All grapes are gently de-stemmed before coldsoaking for two days to extract optimal color and flavor.

The fruit is fermented in separate lots, allowing each lot to be individually and distinctly crafted before being aged in French oak barrels, 20% new. The wines are kept 18 months in barrel before final blending. 2018 St. Francis Winery & Vineyards - Cabernet Sauvignon (Sonoma Count, California)

(Photo: Carlos Sarmiento)

Tasting notes: Lively and expressive, this Cabernet shows off layered aromatics and rich flavors.

Dark red fruits, wild berries and black cherry notes are complemented with spicy accents of clove, licorice and a bit of ground espresso bean.

The concentrated flavors and smooth tannins are balanced with a thread of acidity for a long, juicy finish.

Grapes: 100% Cabernet Sauvignon

Food pairing: An excellent companion to aged blue cheese, beef, roast pork and venison.


91 Points - Gold Medal

Sommeliers Choice Awards

91 Points

The SOMM Journal

For more information, visit:


Special thanks to my friends at Kobrand Wine and Spirits for this wonderful wine pairing collaboration.


Decorative wine drip collar by:

(Special discount promo code: CFW15)

(Photo: Andrea Perotta)

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