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Weekend Brunch

With Niki's Pinot Noir Rosé

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Weekend brunches at home are just one of the many joys of summer. Although this summer season is coming to an end, there is still plenty of time to host a patio brunch amongst friends or enjoy a lazy Sunday brunch with family.

With warm weather still upon us, a menu with a lighter twist might be just what you’re looking for, and we have a delectable recipe to share that pairs perfect with the smooth, sweet taste of Niki’s Pinot Noir Rosé. With notes of fresh melon, ripe strawberries and raspberry, a chilled glass of Niki’s Rosé is the perfect compliment to a light, flavorful brunch.

Flatbread with Peaches, Farmer's Cheese, Prosciutto, & Arugula

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Prosciutto Pizza With Apples
Ingredients: (Serves 4)

Flatbread 2ct. cut in 2 halves

4 ounces fresh farmer's or mild goat cheese, crumbled

2 ripe peaches, thinly sliced and tossed with lemon juice (use apples if peaches aren't in season)

2 teaspoons freshly squeezed lemon juice

8 slices prosciutto

1/4 pound baby arugula (about 50 leaves)


1. Preheat oven to 500°F.

2. Lay out both pieces of flatbread on cutting board or pizza paddle and sprinkle with cheese.

3. Arrange peaches or apple slices on the cheese.

4. Slide flatbread slices onto a pizza stone or pan and place in the oven. Cook for about 6 minutes, until the edges and bottom are a rich golden brown.

5. Remove flatbread from oven, sprinkle with lemon juice, cover with prosciutto and cut each piece in half.

6. Top each 1/4 slice with arugula and serve immediately.


Wente Foil

Get 25% off when you purchase a case. Mix it with Eric's Chardonnay for the perfect end to the summer.