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Tapenade Appetizer

3 large garlic cloves, minced
1-3/4 c. Kalamata olives, pitted
4 anchovy fillets, optional
1-1/2 T. capers, drained
1 tsp. each fresh thyme and rosemary, minced
2 T. fresh lemon juice
6-8 T. olive oil

In food processor with metal blade, blend together garlic, olives, anchovy fillets, capers, thyme, rosemary and lemon juice until they combine to make a paste. With the machine still running, slowly add the olive oil through the feed tube, stopping when you have a thick spread.

Cut French bread into thin round slices and lightly toast. Spread a thin layer of goat cheese on top of the bread. Add tapenade on top of goat cheese then add a garnish to each slice or garnish the plate to make a more attractive presentation.