Tartine from provence

Yield: 1 Servings

Measure Ingredient
1 \N Long baguette or; 4 little ones
1 \N Clove garlic; halved
12 \N Fine black olives; stoned
1 \N Red pepper; sliced
\N \N Cooked french beans
2 larges Tomatoes; chopped
4 \N Anchovy fillets
2 tablespoons Delicious olive oil
1 teaspoon Lemon juice or wine vinegar
\N \N Salt and freshly ground black pepper

Cut the bread in half lengthways and rub the cut surfaces with garlic. In a food processor, combine olives, red pepper, beans, tomatoes and anchovies.

Mix in the olive oil and lemon juice. Adjust seasoning. Spread the mixture thickly over the bread and put the sides back together again. Tie up with string and enclose in aluminum foil or grease proof paper. Place a board on top of the parcel with a few weights and press for 1 hour. Then off you go to your picnic.

Formatted by suechef@...

Recipe by: TWO FAT LADIES #FL1B05 Posted to MC-Recipe Digest V1 #856 by Sue <suechef@...> on Oct 21, 1997

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