Ingredients
-
1/4 cup Drained capers patted dry
-
2-4 Anchovy Fillets
-
1/3 sprig Rosemary
-
2 cups Oil-Cured Black Olivespitted
-
2-3 sprigs Fresh Thyme
-
1 tbsp Cognac
-
to taste Pepper
-
1 Baguette
Directions
Cognac ‘n’ Herb Tapenade is a new delight in our home. Hailing from the hills of Provence, the rustic nature of this dish is not what you would imagine being served in the glamorous Principality but it’s taste is delectable and it is enjoyed throughout the region.
We shared this dish with friends who popped back from a morning in the park for lunch. It was made in a matter of minutes and no one mentioned ‘ANCHOVIES’. The only problem was the toddlers hogged the dish and we hardly got a look in.
A big thank you to Global Table Adventure for the recipe. We put ours through the food processor but they suggest that you slice it roughly.
Steps
|
1
Done
|
Put all of the ingredients except the baguette into a food processor and pulse until you are happy with the consistency. |
|
2
Done
|
Slice the baguette thinly and grill until you have made crostinis. |
|
3
Done
|
Serve and enjoy. |
