Charcuterie

Salamis (soppressata picante, toscana, finocciona), cheeses (camembert, 3 year gouda, cheddar, 12 month manchego), crudités (carrots, green beans, cauliflower) with bagna cauda, olives, cornichons, and pickled peppers. Wine: Andrew Murray Thompson Vineyard Syrah 2016.

I always love a good charcuterie dinner. The bagna cauda was an experiment which I loved and my husband didn’t like at all (alas, he does not share my love of anchovies). This was the last Andrew Murray wine in our
wine fridge, but there will be a new shipment next month.