Cheese & Wine Night

For me, you can’t get much better than some good cheese and wine. On Friday night, a group of girls and I decided to have a fine cheese and wine night to finish off the week. We went to the Cheese Shop and picked out four totally different cheeses — Rupert the Whale (a mild, hard cheese), Mt. Tam (a creamy, brielike cheese), a cheddar blue cheese, and a goat gouda — and then made a few things to accompany our cheese feast. It was so much fun to get together and just have a relaxing evening filled with good food. We’ll definitely be doing it again!

Some of the other things we had to accompany the cheese was olive tapenade, kalamata olives, assorted crackers, proscuitto and salami, and, of course, wine. Lena made some delicious bruschetta, I made a pesto fondue (recipe below), and Jessie made strawberry, angel food cake, and chocolate skewers for a sweet dessert. All of it was delicious!

The lovely ladies!

Our spread!

Pesto Fondue 

Ingredients:

(I sort’ve started throwing things into the pot to make this, so unfortunately I don’t have exact measurements…but if you’re anything like me, you can’t really go wrong with cheese, so it worked great!)

  • A good hunk of fontina cheese
  • A good hunk of baby swiss cheese
  • A bit of milk
  • Olive oil
  • 2 heaping spoonfuls of garlic
  • Truffle oil
  • Homemade Pesto (recipe available here)
  • Flour (optional)

In a medium saucepan or fondue pot, melt cheese over medium-low heat until of stirring consistency. Add milk, a little olive oil, and garlic. Mix well. Drizzle in truffle oil. (If mixture is too runny, in a separate bowl add a 2 T flour to 1/4 cup milk, mixing well. Add to fondue mixture to thicken.) After cheese is at desired consistency, swirl in Homemade Pesto. Serve with crusty bread, crackers, or other desired toppings.

Pesto fondue

Do you have any fun food nights coming up? Or any good ideas for a food-filled night in?

N

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