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Receita do Sweet Paul:
Honey toasted chèvre with tapenade
Serves 4
Serves 4
1 cup pitiless black olives
1 garlic close, chopped
2 tablespoons capers
2 tablespoons chopped parsley
pepper
4 tablespoons olive oil
4 thick slices of chèvre
4 tablespoons honey
1 garlic close, chopped
2 tablespoons capers
2 tablespoons chopped parsley
pepper
4 tablespoons olive oil
4 thick slices of chèvre
4 tablespoons honey
Place olives, garlic, capers and parsley on a work surface and chop together with a knife.
It should be coarsely chopped together.
Place in a bowl and stir in olive oil.
Season with pepper.
Place the chèvre on a baking tray covered with parchment paper.
Pour the honey over.
Toast under the grill until golden, it goes very fast.
Serve while still warm with the tapenade and some good bread.
Photo by Colin Cooke
It should be coarsely chopped together.
Place in a bowl and stir in olive oil.
Season with pepper.
Place the chèvre on a baking tray covered with parchment paper.
Pour the honey over.
Toast under the grill until golden, it goes very fast.
Serve while still warm with the tapenade and some good bread.
Photo by Colin Cooke
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