Warmed Brie with Fennel-Cherry Mostarda {Crème de la Crème Menu}

For the first course of Nonna's birthday Crème de la Crème dinner...we poured Holman Ranch's 2012 Virgin Chardonnay.

Click to read about the first time I tried the wine: The Magical Caves at Holman.

I warmed two small brie rounds and one goat cheese brie in the oven. For the larger round, I sliced it in half while cold, then I filled it with a Fennel-Cherry Mostarda. I heated it till soft to the touch.

To serve, I spooned more of the mostarda over the top.

As surprise tidbits, Riley served some of the mozzarella he had made with Nonna - more on that soon! - while he was home sick from school yesterday. He wanted it on crackers with a kalamata olive and a piece of basil leaf.

And Dylan opened up a jar of his Pickled Green Tomatoes. This was the first time we've tried them. They were a fabulous part of our antipasto plate.

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