Tapenade

Served with crunchy French slices.

Tapenade is naughty. Done right it's just a tiny bit salty, enough to get people drinking a little more than perhaps they normally would. And then when they're drunk, they won't notice that your cooking is actually appalling. So all you've got to get right is this bit! It's been working for me for over 15 years now...

Ingredients

• 60g tin of anchovy fillets in oil, drained
• 200g jar of stoned black olives
• 100 ml olive oil
• 2 tbsp brandy
• 3 cloves garlic
• 1 tsp lemon juice
• 2 tbsp capers
• 1 tbsp seed mustard
• 1 tsp fresh thyme

French slices

• 1 loaf french bread
• 100g butter
• 2 tbsp fines herbs

Blend all the tapenade ingredients in a blender until smooth. Season with plenty of black pepper but no salt as the anchovies are already salty. Slice the french bread very thinly. Toast one side of the french bread until golden under a grill. Mix the butter and fines herbes, and spread this mixture onto the white side of each toasted bread slice. Toast the buttered side under a grill until the surface of each slice is golden brown. Just before serving, spread the warm slices generously with tapenade.

 Create your own free wiki!HelpPublic, not yet premium Privacy Policy RSS