Emblematic of Provençal cuisine, tapenade is a must-have aperitif recipe. This special moment can be complemented by gourmet goat cheese and cherry tomato tartines, whose freshness complements the lively yet light notes of Minuty M rosé. For these two simple and quick recipes, the secret lies in the quality and provenance of the ingredients they contain.
Tapenade
Ingredients for a bowl of tapenade (serves 6 to 8):
- 300 g pitted black olives
- 2 cloves of garlic
- 2 tbsp capers
- 8 anchovy fillets in oil
- 10 cl of extra virgin olive oil
- 1 tsp thyme leaves (or oregano)
- 1 pinch of pepper
Preparation steps:
In a blender, combine the pitted black olives, capers, peeled and degermed garlic, anchovy fillets, thyme, and pepper.
Mix with a few short pulses to combine everything.
Gradually add the olive oil in a thin stream. Blend until you achieve the desired texture: don't chop for too long if you want to keep small pieces. Blend for longer if you prefer a texture close to puree, uniform and creamy.
Let it sit in a cool place for a few hours before serving to allow the flavors to blend and develop. Serve on toasted bread or with breadsticks.
Did you know?
The word "tapenade" comes from the Provençal tapeno , which means caper.
Which olives should you choose for tapenade?
If you want to stay in the Provençal region, choose black olives from the Baux-de-Provence valley, made from the Grossane variety. With their small pits and tender flesh, Lucques olives, produced in the neighboring Languedoc Roussillon region, are also perfect.
Fresh goat cheese and cherry tomato toast
Ingredients for 6 to 8 slices of bread:
- 6 to 8 slices of country bread (depending on the size of the loaf)
- 4 branches of cherry tomatoes
- 1 tbsp oregano
- 150 g of fresh goat cheese
- 1 clove of garlic
- 1 sprig of fresh basil
- 4 tbsp olive oil
- Pepper from the mill
Preparation steps:
Preheat the oven to 180°C (gas mark 6). Using a pastry brush, brush a baking dish with half the olive oil and place the whole bunches of cherry tomatoes in it. Drizzle with the remaining oil, sprinkle with oregano, and bake for 15 to 20 minutes, until the tomatoes are cooked through and lightly browned.
Meanwhile, mix the fresh goat cheese with the crushed garlic clove and chopped basil leaves. Season with pepper to taste.
Toast the bread slices, then spread them with seasoned cheese. Garnish with cherry tomatoes and enjoy immediately.
