The Ultimate Appetizer Turned Meal

Lately, dinner has been picnic food--you know, saucisson, cornichons, a little terrine de campagne, olives, bread, some cheese. These things, when on sale, can last several days and can make a whole meal. Last night was different, and though I got the idea for this dish from Bistro Cooking at Home (a so-so book that I am not quite impressed with but that carries some good suggestions), I modified it.

You need tapenade, roasted red peppers, softened goat cheese, and bread. We added chicken, which went well. While this can be a fairly inexpensive meal, it is not necessarily minimalist.

Tapenade is easy and can be made very simply with olives, garlic, extra virgin olive oil and thyme. I usually like to fancy it up with anchoives, capers, etc. But really, just 1 can or container decent cured black olives (not in vinegar--it kills the taste of the olive), 1-2 chopped cloves garlic, tbl Olive Oil, 2-3 sprigs thyme, into the food processor, and you have a decent enjoyable and simple olive spread. Add pepper and a little salt (though taste it as you go--olives tend to be salty).

As for the goat cheese, we chose a cheap one, and it tasted horrible. The recipe called for a chopped shallot mixed in, and I added some thyme and oregano to that as well. Salt pepper to taste. Mixed it together and let sit for a while.

Meanwhile--roasted the peppers. Easy. Halve red peppers, take out the guts, place cut side down and roast at 350 until tops are dark and crisp. remove. They say to put in bowl and spread plastic wrap over it to remove skins easier, but if you can man it, just let em cool and take the damn skins off. My red pepper recipe always calls for 3-4 leaves basil, 1 clove of garlic (per 2 peppers), olive oil, salt pepper and mix thoroughly.

Next is chicken. Easy and the simplest recipe. I used chicken breasts cut into tenders. put in mixing bowl, crush 3-4 cloves garlic, add tbl olive oil, pepper, thyme, oregano (anything you got here--last night I put in some lavender). Mix thoroughly, place in oven or toaster over on pan at 350 until done.

Baguette or bread--toast it slightly. first layer is olive spread. then red pepper, then dollop of the goat cheese. Place in oven or toaster at 400 and let goat cheese brown a little. Remove and eat with chicken on top or on side. Voila.