Skip to main content
Epicurious
Gourmet

Tartines Provencales

By Frank Stitt

3.8

(1)

Cooks' note:

Tapenade can be made 1 day ahead and chilled, covered.

Recipe information

  • Yield

    Makes 8 servings or 48 hors d'oeuvres

Ingredients

For tapenade

1 large egg, hard-boiled and finely chopped
1/4 cup each Niçoise, picholine, and Kalamata olives (5 ounces total), rinsed, pitted, and coarsely chopped
2 flat anchovy fillets, rinsed and coarsely chopped
2 tablespoons drained bottled capers, rinsed
1 garlic clove, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon Cognac
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh basil

For tartines

6 (1/2-inch-thick) sourdough bread slices (from a 9-inch loaf; preferably whole-wheat)
1 garlic clove, halved
6 tablespoons soft mild goat cheese (3 ounces)
Garnish: 48 small basil leaves

Preparation

  1. Make tapenade:

    Step 1

    Blend all tapenade ingredients in a food processor until finely chopped but not puréed, 2 to 3 seconds.

  2. Make tartines:

    Step 2

    Lightly toast bread and rub 1 side of each slice with garlic. Spread each with 1 tablespoon cheese and about 2 1/2 tablespoons tapenade. Cut each tartine into 8 wedges.

TagsToastSandwichCognacBrandyAlcoholBeveragesEggFrenchEuropeanOliveAnchovyFishSeafoodGarlicRoot VegetableVegetableGoatMeatBasilHerbs & SpicesStarterSnackDinnerNut FreeVegetarianEasyQuickFood ProcessorGourmet
Read More
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Almost Cannoli Galettes
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.