Toast of the Week : Mimosa and Ham

There is nothing better than fancy toast and amazing wine. Join me as I try different beverages with my bougie toast creations. This week's feature toast is a Pear, Gruyere Cheese, and Ham on a Fresh Baguette paired with a Cremate Savoie Brut with Mimosa Orange Ice Cube.

Toast:

• Baguette - Halved and Quartered (Baguette is from Ibis Bakery in Kansas City)

• Green Pear - Thinly Sliced. I used 2-3 Pieces per piece of Baguette. Use as Base Layer for toast.

• Sliced Gruyere Cheese, placed over Pears.

• Diced Smoked Ham

• Place in the Oven at 400F for 5-8 min (Finished mine on Broil for a minute or two to crisp ham.)

Topped with Diced Shallots. Served with Optional Red Pepper Flakes and Dijon Mustard Drizzle.

Dijon Drizzle - Equal Parts Dijon Mustard and Mayonnaise. Add Honey to Taste.

This reel was the inspiration for the Mimosa Ice Cubes. We used Cara Cara Pink Oranges and used them for the orange juice as well. Recommend that you strain the pulp before using fresh squeezed juice.

Wine is Jean Perrier et Fils Crémant de Savoie Brut - Can be found Locally at Red Door Wine Store in Lee's Summit, MO.

Made from 85% Jacquère and 15% Chardonnay by seventh-generation winemakers, this lovely fizz has a strong personality. Has a light nose with white peach, apricot and ripe pear/pear drop aromas, then a really nice depth of flavor; still light overall but the fine bubbles coat the mouth with a lovely mix of fruit and floral flavors, with sweet, ripe pear standing out.

I really enjoyed this wine and will be buying it again. We also served Charme de Jean-Paul Brun Extra Brut, Cremant De Bourgogne - Blanc de Blanc which was also fabulous and my brother's favorite. For everyone whom is afraid that bubbles will give you a hang over, don't buy sugary bubbles; stick with a nice quality Brut and you shall be ok and drink your water ;)