Fromage de chèvre frais à la tapenade (Languedoc Sun N°23)
Fromage de chèvre frais à la tapenade
This recipe was kindly given by Isabelle, Villeneuve les Avignon
1 fresh goat’s cheese (chèvre frais) Petit Billy or some small Chèvre Cuisine
Herbes de provence
PREPARATION (10 min)
Slice your cheeses into 2 halves.
Put a a thick layer of tapenade on the ﬁrst half of the cheese, cover it with the other half - springle the herbes de provence on the top and spray some olive oil on top.
Serve it with nice toasted bread and salad.
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The sun is out, bank holidays are in, we all want to go and explore, although this can sometimes be ruined by the dreaded mistral (p14). But let’s not spoil things. How about a visit to St Jean du Fos (p20) or if you’re feeling more urban, a nice shopping day in Avignon with a healthy tea break (p23) or a visit to an art gallery in Nîmes? (p17) If you’re feeling extra energetic like me, how about entering the Pont du Gard race on 30 June to raise money for a fantastic local charity? Also in this issue, the remarkable story of a simulated space mission by Claire (p18) and a very funny article by Bernice on her pathological inability (or so she says) to learn languages (p22).