Various Bruschettas with an older Chianti

Tonight after our lovely lunch at Maria’s, we decided to have a bunch of bruschettas for supper. At our coffee table in the living room in front of a nice fire. we had several interesting bruschetta with a 1997 Berardenga ‘Cru Rancia’ Chianti Classico. The Chianti was very good (although it was fairly hard & rough a couple years ago) with buffalo mozzarella, tomato, garlic & basil; artichoke pesto with a quarter oil cured artichoke atop; roasted red & yellow peppers with mascarpone; a roasted veggie mix (zucchini, eggplant, tomato, & garlic) with an added clove of garlic; tapenade with an anchovy; tomato-balsamic confit; a garlic paste with a clove of garlic atop; and “O” blood orange, kalamata olive, & caper mix as bruschetta toppings. All was enjoyed watching the various forms of the the fire in the fireplace and listening to Beethoven’s String Quartets Op 16 Nos. 5 & 6, played by the Smithson Quartet followed by Schubert’s Symphony #9. A very enjoyable evening.

No chicken liver?


Our chicken livers are frozen and there wasn’t time to thaw them; but we had enough different toppings.