Sunday, February 28, 2016

Crostini and Vinho Verde on the Patio

February 28!

Remember the 3+ feet of snow of just a few weeks ago? How about 66 degrees, shorts, and bare feet on the patio today?!

Sundried Tomato, Caper, and Goat Cheese Crostini

All winter we've been drinking (and loving) our red wine but when the weather gets nice, there is something special about that first bottle of patio wine on the patio in the spring. I am here to report that it was fantastic, the wine, the crostini, and most of all, spending time chatting with Ann.

I spent the (very chilly and windy) morning pruning the wisteria (which are in great shape thanks to all the hard work I did last winter) and after frozen fingers, I spent the late morning and all afternoon painting the master bathroom which we are remodeling.

I had all afternoon to think about the glorious weather outside that I was missing. At some point, I suggested to Ann that she put a bottle of Vinho Verde in the fridge: after seven hours of pruning and painting, I was going to need some adult therapy. And wonderful and faithful companion that she is, she did just that.

After I finished cleaning up from painting, I made these crostini from sundried tomatoes, capers, goat cheese, and balsamic vinegar. Anticipating the beautiful weather on Sunday afternoon, I brought home some micro-basil on Saturday night to garnish the crostini. Not only do the micros look beautiful, but they give a concentrated burst of flavor.

Fresh Local Micro-Basil: a Burst of Flavor
And out to the patio where we spent an hour or more before the sun got down too low and we cooled off enough to want to go back inside. About that first Vinho Verde of the year: I really missed that slightly spritzy, intensely sappy, low alcohol, green apple-flavored wine. Year in and year out, Bartholomew Broadbent ships awesome Vinho Verde!

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