Tartines Provencales

  1. Blend all tapenade ingredients in a food processor until finely chopped but not pureed, 2 to 3 seconds.
  2. Lightly toast bread and rub 1 side of each slice with garlic.
  3. Spread each with 1 tablespoon cheese and about 2 1/2 tablespoons tapenade.
  4. Cut each tartine into 8 wedges.

egg, picholine, anchovy, capers, garlic, lemon juice, mustard, cognac, extravirgin olive oil, fresh basil, bread, garlic, goat cheese, basil

Taken from www.epicurious.com/recipes/food/views/tartines-provencales-107194 (may not work)

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