Charcuterie

It’s been a while since we’ve done a charcuterie dinner. The star was the homemade tapenade (I’ve been meaning to do one since I got a large mortal and pestle earlier this year—it is nicer than one made in a food processor). Also featured are two types of salami, Camembert, Roquefort, and banderillas. Wine: Re di Renieri 2017 (a Tuscan bordeaux blend).