Vineyards are a common sight in the fruitful landscapes of Tuscany, and the most famous and arguably most delicious wine of Tuscany is Chianti. Chianti is to food like David is to Florence; it pairs perfectly with all of your Italian classics like traditional pizzas and rich pastas.
But sometimes you need a snack to go with your wine, and not the other way around. Our antipasti board heroes the charming Chianti wine like it deserves. The mix of bold flavours is the point here; the Chianti cuts right through it all.
Go by your ‘gut’ feeling for quantities here; share it with friends or turn it into a dinner for one – the choice is yours. Mangia!
- (At least one) bottle of Chianti wine
- Olive oil (Tuscan if you can find it)
- Red capsicum
- Olives (green and black)
- Marinated artichoke hearts
- Taleggio cheese
- Pecorino cheese
- Orange zest
- Cherry tomatoes
- Thyme and rosemary
- Balsamic vinegar
- Focaccia (see our recipe) / ciabatta
- Preheat oven to 200°C and press play on your Tuscany Radio. Pour a glass of Chianti.
- Cut cherry tomatoes in half and place cut side up in a baking tray. Cut up garlic into rough small pieces and place on top of tomato, then top with thyme and rosemary. Drizzle over balsamic vinegar and olive oil.
- Place in oven for about 30 minutes until soft and jammy.
- Arrange both cheeses, fresh capsicum, olives, artichokes and bread on a large antipasti board, leaving space for tomatoes.
- Grate orange zest over pecorino cheese.
- Heat 2 tblsp of honey and drizzle over pecorino cheese.
- Take tomatoes out of the oven and place in a small bowl onto your antipasti board. Pour excess juices over the Taleggio cheese.
- Turn Tuscany Radio up, pour more Chianti and get lost in your little edible slice of Tuscany.
If you haven’t already, immerse yourself in a well-rounded Tuscan lifestyle with our Tuscany retreat.