Tuesday, September 14, 2010

Tartine Tuesday: Cream Cheese, Green Olive, and Cracked Pepper Tartines

I have a (fairly) new obsession in my life...

Green Olives


It all started with my best friend, Dannielle's arroz con pollo, which she made for me one night while hanging out at her place. Sure, I've had arroz con pollo before; chicken, rice, garlic, saffron... I knew the basic flavors, but never had I had it with green olives. I caught myself picking and eating the olives right out of the pot. I swear to you, I never liked olives before that very moment. I always found them too salty, too briney. But there, they were the ingredient that made the dish truly sing. Literally, my mouth is watering right now just thinking about it (and D, you know it's true!). 

That one night, that one dish... it opened up a whole new section of my palette that I didn't even know existed. From that moment on I was putting olives on and in everything... deviled eggs, lentil salads, gazpacho... and not just green olives, I love them all. I've come to really love the niçoise olives here in France... something Quentin thought might be "too much olive" for me. I eat them by the handful. 

So for this Tartine Tuesday, I'll give you a painfully simple, easy, snack that always quenches my thirst for olives.

Cream Cheese, Green Olive, and Cracked Pepper Tartines

Cream Cheese, Green Olive, and Cracked Pepper Tartines

8 slices of baguette, toasted
cream cheese
green olives, pitted and sliced
freshly cracked black pepper (black pepper is key in this recipe, so make sure you use freshly cracked black pepper)

Spread cream cheese over toasted baguette slices. Crack black pepper over top of the cream cheese. Top with sliced green olives. Serves 2(or one super olive-lover like me).

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