Red chicory, black olive tapenade, french charcuterie and cheese crumble
1- For the tapenade: blitz all the ingredients in a food processor. Taste, and add pepper and more lemon juice if necessary.
2- Season the red chicory leaves with a little olive oil, sea salt and pepper.
3- On a small plate: dispose the seasoned chicory leaves, drizzle some tapenade, put on some charcuterie and crumble some goat cheese on the top.
To be eaten with a fresh and crunchy slice of bread!
Nothing says Provence like tapenade!
If you know me, then you know how much I love this rich soft paste made from olives, capers, anchovies and garlic. And don’t get me started about french charcuterie… You really cannot beat good traditional food!
This recipe requires no work at all and gives you the most delicious pay off. Spread some tapenade on freshly baked bread for a french style tartine at home!
Prep: 15 min Cook: 0 min Total: 15 min
For the tapenade:
90g jar of pitted black olives
2 tsp capers
1 garlic clove
100 ml extra virgin olive oil
2 tbsp water
½ handful flat parsley
1 tsp fresh thyme, chopped
Juice of ½ lemon
80g french charcuterie
50g goat cheese
2 red chicory
Extra virgin olive oil, salt and pepper to season