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A snacky dinner of Bleu de Brebis sheep cheese, coppa, a goat’s milk Morbier (la Jeune Autize), crackers, pickled peppers, caperberries, olives, toasted walnuts, and the sweetest juiciest cotton candy grapes. All washed down with some ice cold fizzy wine.
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Practically a no-cook meal except for pan-toasting the walnuts which pairs so well with the blue cheese!
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