Rosé Spiked Berry Crostada

Summertime means rosé time. If you are anything like me, I'm always trying to figure out how to not drink an entire bottle myself!  This recipe helps me manage my "portions" properly.  Hee hee! 

My family and I are in Idaho for The Fourth of July. I love our traditions of decorating bikes for the Victor parade and eating a family meal that consists of my mother-in-law's cowboy beans!  I always bring the dessert and it's in my nature to do my best to make it somewhat themed for the holiday. This Crostata is so delish with a shortcake pie crust, fresh berries, and a quick rosé soak!

You'll Need

  • 6 ounces fresh blackberries
  • 16 ounces fresh strawberries, sliced
  • 1/3 cup rosé, I recommend Hogwash
  • 1/3 cup + 2 tablespoons sugar, divided
  • 1 package Callie’s Buttermilk Biscuit Mix
  • 8 tablespoon unsalted butter, room temperature
  • 1/3 cup + 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons salted butter, melted
  • 3 tablespoons turbinado sugar

How To

  1. Preheat oven to 350ºF.  Line a baking sheet with parchment paper and set aside.
  2. In a large bowl mix together Callie’s Buttermilk Biscuit Mix, 1/3 cup sugar and 8 tablespoons of butter.  Working with your hands, mix quickly together until mixture resembles coarse crumbs.
  3. Mix together the milk and vanilla.  Add it to the biscuit mixture.  Mix quickly with your hands.  If mixture seems too dry add in another tablespoon of milk.  Work dough into a ball. Wrap dough in plastic wrap and freeze for 30 minutes.
  4. While the dough is chilling, macerate the berries.  In a small bowl add the berries, rosé and 2 tablespoons of sugar. Let the berries sit for 30 minutes.
  5. Lightly flour your working surface.  After the dough has chilled for 30 minutes, roll the dough out carefully; pinching off a piece of dough to use as ribbon on top. Roll dough out to 10-12 inches in diameter and 1/8 inch thin.  Roll the reserved dough out to 1/8 inch thin.  Using a pasta cutter or knife, cut dough into 3 ribbons; set aside.
  6. Drain the berries.  Place the blackberries in the left upper corner of the dough.  Then place the sliced strawberries all around the blackberries and the center of the dough, leaving about an inch or so around the edge.  You want the fruit to resemble the American flag.
  7. Gently fold the edges of the dough over the berries, pinching together any open seams.  Add the reserved 3 ribbons on top.
  8. Brush 2 tablespoons of melted butter all over the dough and sprinkle with turbinado sugar.
  9. Bake for 30-35 minutes or until dough is golden brown.
  10. Serve with vanilla ice cream and ENJOY!
Use whatever berries you like! I mixed it up with blackberries and strawberries instead of blueberries this time.
— Carrie