Page Title

Reduce oven heat to 200. Toast bread slices on a baking sheet flipping the slices halfway through until golden brown on each side, about 6 mins per side.

Spread 1-2 tbs of olive

puree over each slice of toasted bread. Slice Buche Noir log in 1/4 inch rounds and divide evenly among the toasts.

Spoon the tomato mixture over the toast, garnish with fresh basil leaves, and serve

Text Box: Yields 6 appetizer servings 1tbs minced garlic 2/3 cup olive oil 2 lb cherry tomatoes 1 loaf French bread, heated 6oz soft feta cheese 2/3 cup fresh basil, slivered Steep garlic in olive at least 1/2 hour. Preheat oven to 220c. Was and stem tomatoes and cut them in half. Put unwrapped bread in the oven

Text Box: Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2 inch pieces) and silvered basil. Stir gently. Serve with bread to mop up juices. Another appetizer. 75g butter 750gms small mushrooms 1/2 tsp lemon juice 4 cloves garlic, mashed Salt and pepper

Text Box: 2 spoons goat milk yoghurt For each plate. Saute all ingredients until baked, except the yoghurt. Serve beside each plate as an appetizer, together with two spoons of yoghurt.

Text Box: Remove stems from spinach and stack leaves together; Chop thin longer strips instead of square chops and set aside. Bring a large pot of lightly salted water to boil. Add pasta and cook for 8-10 minutes or until al dente; drain and place in large bowl

Text Box: Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes. Gently toss Add goat cheese. Serve warm or room temperature.

Text Box: 10oz spinach, rinsed 16oz package bow tie pasta 1/4 cup olive oil Salt and pepper to taste 2 1/2 cups cherry tomatoes, quartered. 8oz crumbled goat cheese.

Text Box: bread, cut from a round or oval loaf. 7oz black olives, pitted, puried in food processor. 1 buche noir log 1/2 cup fresh basil leaves. Preheat oven to 220c. In a medium bowl, toss tomatoes with garlic, olive oil and herbs,

Text Box: 1lb red or yellow cherry Tomatoes. 6 garlic cloves, whole and unpeeled. 2tbs virgin olive oil 3 sprigs fresh rosemary Coarse sea salt and freshly ground pepper 6 1/2 inch slices sourdough

Text Box: Season with salt and pepper. Transfer tomatoe mixture into large cast iron skillet, spreading it in an even layer. Roast in oven, stirring occasionally, until tomatoes are soft and slightly blackened, about 25-30 mins. Remove from oven and let cool completely.