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Celebrate the art of pairing
Serves 4-6 people
¼ pound wedge Carmody Cheese
1 wheel Mt. Tam
¼ pound Point Reyes Toma
1/3 pound thin-sliced prosciutto
Fresh Baguette
½ cup Tapenade; recipe to follow
½ cup Plumped Golden Raisins
1 cup pitted green olives (our favorite casteltravano)
¼ cup dry cure black olives, rinsed
1 tablespoon caper berries, rinsed
1 tablespoon pickled pepperoncini
1 tablespoon preserved lemon, (or ½ teaspoon lemon zest).
2 tablespoons chopped Italian parsley
¼ teaspoons fresh ground pepper
¼ cup olive oil
Check olives for pits & remove, and add to a food processor. Then add the capers, pepperoncini, & preserved lemon.
Pulse until small pieces are created, scraping down the sides with a rubber spatula as you go.
Add fresh ground pepper, chopped parsley, and olive oil. Pulse again. Place ½ cup in a dish on your cheese board.
Reserve the rest for a gourmet sandwich.
Brimming with freshness and finesse, the 2024 Far Niente Chardonnay offers both vibrancy and depth, a graceful expression of Napa Valley.