quarta-feira, 7 de novembro de 2012

Ontem à noite, depois de horas no email, foi assim...
No Comporta Café também se faz um parecido e lembra-me algumas tardes de verão.

Screen shot 2012-10-01 at 10.11.48 AM

Receita do Sweet Paul:

Honey toasted chèvre with tapenade
Serves 4
1 cup pitiless black olives
1 garlic close, chopped
2 tablespoons capers
2 tablespoons chopped parsley
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

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