Wine and Cheese

My husband and I love to have mini ‘date nights’ at home.  I’ll pick up some meat, cheese and a baguette from a local grocery store and we’ll open a bottle of wine and watch a movie together.

The final spread usually ends up being way too much for just the two of us.  We just can’t seem to help ourselves.

I don’t really have any hard rules about which meats and cheeses to buy.  When I’m choosing cheese, I try to have a couple of soft cheeses that I’ll pair with something sweet, like fig jam, chutney, or honey.  I’ll also pick a couple of hard cheeses and put out some nuts to go with those.  Here’s an article on picking cheeses that might be helpful.

As far as cured meats, our grocery store really doesn’t have much of a selection, so I just take what I can get.  My husband likes the meat served with a whole grain mustard, and I always put out something pickled, usually caper berries.  I’m not sure about the science of it all, but the vinegar in the pickles seems to cut through the fat in the meats and cheeses.

I slice up a french baguette, brush it with olive oil, sprinkle a little kosher salt on it, and toast it in the oven.  I set my oven to 500°F and put it in for about 7-8 minutes, or until the bread is slightly golden on top.

 

Every once in a while, I attempt to broil the bread.  The broil function and I don’t seem to be compatible.  I turned the oven on to broil for just a minute with these and you can see they’re pushing the line between well done and burnt to a crisp.

It was all perfectly delicious…hopefully, to be repeated soon.  Next time, I’ll try not to burn the bread!