Tuesday, 17 January 2012

Olive Tapenade and Creamy Chevre on Warm Toasted Baguette

My mother and I stumbled upon a beautiful cafe in the Stanislavski Theatre in Amsterdam recently. The space was so lovely, great ambiance! It was bright with high ceilings and large windows everywhere - very perfect for people watching. I had an open-faced sandwich there which was very similar to this one and ohhh, was it ever delicious. 

Photo by Alvaro Chocano De Rossi
  • 1 tablespoon of Olive tapenade
  • Some leaves of fresh rucola (aruglia/rocket/roquette.... dayuum, these leave have a lot of names)
  • 3 slices of sundried tomato
  • Creamy Chevre (goats milk cheese)
  • Baguette
  1. Cut the baguette into long and thick slices
  2. Toast it in the oven or toaster until slightly crunchy
  3. Spread the tapenade over one piece of baguette and cover it with the chevre
  4. Sprinkle the piece with the rucola leaves and sundried tomato

My dear friend Yuri introduced me to the Ukranian group 5'nizza a few years ago, and since they have been a consistent favourite. Hope you enjoy :)

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