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Recipes Appetizers Finger Foods
Recipes Appetizers Finger Foods
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| Servings: | 6 |
| Author Notes: |
This recipe comes to us from chef Alain Giraud of formerly of Santa Monica's Lavande. L'Aperitif is a way of life in the South of France and Provence. It is the French version of the Spanish tapas and a great excuse to share the company of good friends and family. It usually starts after a hard day's work, to help you unwind until you are ready for dinner. It is not, strictly speaking, a recipe but rather a selection of small dishes you can serve with drinks. Included in this recipe are tapenade, artichoke chips, melon and prosciutto balls and roquefort mousse. |
| Ingredients: |
1 cup black Nicoise olives 1 cup green olives (picholines) 1 basket cherry tomatoes 4 artichokes for chips 6 slices duck prosciutto 6 melon balls 1 baguette lemon juice olive oil 1/2 cup cream cheese 1/2 cup roquefort (blue) cheese 2 anchovy fillets 2 tablespoons capers drop of cognac herbs de provence 4 glasses pastis (liqueur) with ice cubes and a lot of water |
| Instructions: |
Artichoke Chips - Clean the artichoke bottoms until the bottom is free of all the leaves. Sprinkle with lemon juice and slice very thing with a sharp knife. Using a "taco" basket, fry at 275°F for 1 1/2 minutes or until golden brown. Drain on a paper towel and sprinkle with salt. Cantalope balls - With a melon baller, scoop 6 nice sized cantalope balls. Slice the prosciutto very thin and roll tightly around the melon balls. Roquefort Mousse - In a small bowl, whip the cream cheese until smooth. Add the roquefort and whip again until smooth. Spread on baguette slices. Tapenade - Pit a good 1/2 cup of black olives and place in a food processor. Add 2 anchovy fillets, capers 1/2 cup olive oil, a drop of cognac and a pinch of herbs de provence. Process till smooth. |
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