Fine French Appetizers
Black olive tapenade and goat cheese cache create a light, savory appetizer for a summer meal. Served on small toasted rounds of bread, these are popular in the sound of France.
4 cloves of garlic, peeled and finely diced
2 whole anchovies in oil, finely diced
1 tablespoons fresh parsley, minced
1 tablespoons fresh thyme, minced
8 ounces black olives, pitted
2 ounces capers
2 tablespoons brandy
Pinch of red pepper
Pinch of black pepper
Combine all ingredients in a food processor. Pulse for a medium chop. Do not blend mixture into a paste. Taste and adjust for seasoning as necessary. Place tapenade in a serving dish. Chill for at least an hour. The tapenade can be made two days in advance and should be refrigerated and tightly covered. Serve with small toasted rounds of French bread.
Goat Cheese Cache
8 ounces of garlic, slivered
2 ounces olive oil
5 ounces soft goat cheese
5 ounces other soft cheese, such as cream cheese or brie
Pinch of fresh basil or thyme
1 ounce brandy or cognac
Saute the garlic in olive oil over medium-low heat until garlic becomes golden. Let cool. Combine garlic and other ingredients in a bowl or food processor. Blend until smooth. Serve as a spread on toasted rounds of French bread.