Soup du Barry
45 min · 283 kcal · Mediterranean
Amuse-Bouche
The Provençal apéritif bite: little toasted baguette croûtes spread with fresh goat's cheese and a mortar-pounded black olive tapenade, finished with a sliver of cherry tomato and a basil leaf. One or two mouthfuls, meant to wake the palate before dinner.
Instructions
- Heat the oven to 200C. Lay 6 slices of baguette in a single layer on a small baking tray and brush the tops lightly with 1 tsp of the olive oil.
- Bake the croûtes for 6-8 minutes, turning the tray once, until they are pale gold and dry right through but not coloured at the edges. Slide them onto a rack and leave to cool completely, so they stay crisp under the topping.
- Meanwhile make the tapenade: put 60 g of pitted black olives, 2 anchovy fillets, 1 tsp of capers and 0.5 clove of garlic in a mortar and pound with the pestle to a coarse, glossy paste, it should keep a little texture, not become a purée.
4 more steps in Feat
Cook it step by step, scale it to your servings, save it to your favourites, and log it in one tap.
Open in Feat, it's freeiPhone · App StorePer serving
1392kcal
53gprotein
203gcarbs
42gfat
14gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat