Recipe Index: Chef Frank Stitt

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Tartine Provençal | Tapenade

Tapenade

Ingredients:

• ¾ C. black olives, Niçoise and Kalamata
• 3 anchovy fillets, cleaned, rinsed and drained
• 2 TB capers
• 1 clove garlic, crushed
• Freshly squeezed lemon juice
• 4 TB olive oil
• 2 TB fresh basil, finely chopped
• Freshly ground black pepper

Method

Blend anchovies, caper, garlic, lemon juice, olives and pepper. Add more olive oil to achieve desired consistency. Pour into bowl and mix. If too salty, add a little sugar. Add basil. Will last 10 days if refrigerated.

Tartine Provençal

Grill sliced boule or sourdough bread.
Spread with goat cheese (We like to use coach farms)
Top with tapenade.

Bon Appétit!