I’ve said this once and I’ll say it again recipes are only a guideline, remember to taste as you go, adjust according to your palate and enjoy the process
ex: if you don’t like mint, use parsley OR if you don’t usually like mint but still want to try it out, give it a shot but don’t message me that you were unhappy with this recipe
Tapenade:
5oz jar castelvetrano olives, roughly chopped
1 anchovy filet, minced
1/2 clove garlic, minced
1 tsp calabrian or sambal chili paste
6 mint leaves, chiffinade
Zest of 1 lemon
1 tbsp lemon juice
2-3 tbsp good quality extra virgin olive oil
Salt & pepper to taste (remember, anchovies & olives are already salty)
Other ingredients:
Italian bread
Olive oil for drizzling
Boursin, goat or ricotta cheese (I used ‘garlic and fine herbs’ Boursin)
Fresh figs
Honey
Essentially for the tapenade, you just want to take all of those ingredients mentioned above, chop them up and uhhh, toss them in a bowl. Mix with love and taste test frequently as you go. I promise that the anchovy is good. Trust the anchovy. It will only add a great burst of savory umami flavor and spank those tastebuds of yours. I promise you it will not be fishy.
Let your tapenade marinate in a bowl while you prep the rest of your stuff.
Slice some Italian bread to a thickness of your choice and drizzle with olive oil on a parchment lined baking sheet.
Bake at 400°F until it’s toasted to your liking. Remove from oven and let it cool. In the meantime, slice som fig segments. Once bread has cooked, Spread some room temperature Boursin cheese then add your tapenade, fig segments, top with a touch of honey and enjoy!
