Recipe - Tartine From Provence

1 Long baguette or; 4 little
ones
1 Clove garlic; halved
12 Fine black olives; stoned
1 Red pepper; cut or sliced up
Cooked french beans
2 lg Tomatoes; chopped
4 Anchovy fillets
2 tablespoon Delicious olive oil
1 teaspoon Lemon juice or wine vinegar
Salt and freshly ground
black pepper

Cut the bread in half lengthways and rub the cut surfaces with garlic. In a
food processor, combine olives, red pepper, beans, tomatoes and anchovies.
Mix in the olive oil and lemon juice. Adjust seasoning. Spread the mixture
thickly over the bread and put the sides back together again. Tie up with
string and enclose in aluminum foil or grease proof paper. Place a board on
top of the parcel with a few weights and press for 1 hour. Then off you go
to your picnic.

Formatted by suechef@sover.net

Recipe by: TWO FAT LADIES #FL1B05

Posted to MCRecipe Digest V1 #856 by Sue suechef@sover.net on Oct 21,
1997