I don’t make either very often, but I like savory breads more than sweet ones. I think it’s because the sweet ones are typically served at breakfast under the label of “bread”, but are really just cakes in loaf form. With the exception of a truly amazing sticky bun or coffee cake, I really don’t like sweets in the morning. That’s a long way of saying I was up to the task of this week’s French Fridays with Dorie recipe, Back-of-the-Card Cheese and Olive Bread.
The recipe called for tapenade, olives and Comté cheese, but cries out to be personalized. I took a peek in the refrigerator for inspiration. I decided to give my loaf a Greek twist. I substituted sun-dried tomatoes for half of the olives and used 1 cup of feta for the cheese.
I also opted to make mini loaves. Recipes for one big loaf fill my 3 smaller sized pans. I can eat one right away and share the others, or freeze for later. I served the bread alongside a bowl of soup for lunch, plus further nibbling throughout the day.
The flavors were salty and savory which I enjoyed. The texture of the bread was more like cake than a typical quick bread. Maybe that’s the French way. I’m not sure that I liked that part, especially with the savory ingredients, so I don’t think I’ll make this again.
To see the winning combinations of other French Fridays with Dorie participants, follow their links here
I love cheese. It’s my favorite food. I like any kind of cheese, though goat cheese is a top choice. If you remember, earlier in the year, I experimented with making my own. I did buy it for this recipe.
I love strawberries. Well, do you know anyone who doesn’t love strawberries. They cry out “Summer is here!” They aren’t quite in season locally, but soon.
I love bread, especially crusty artisan bread, but any bread. I learned about bread eating from my dad. He always said I would make a good prisoner because I am often content eating good bread and drinking water.
This week’s recipe for French Fridays with Dorie was another “whisper” of a recipe, but these three key ingredients. Goat Cheese and Strawberry Tartine says it all. An open-faced sandwich: crusty bread spread with goat cheese, topped with sliced strawberries, drizzled with balsamic vinegar and sprinkled with freshly ground black pepper.
I made the recipe twice this week. The first time, I made the tartine with big diagonal slices of a crusty baguette. I ate a plateful of tartine as a light supper. It was over 90 degrees out, so with no cooking required was perfect. With a glass of cold white wine, this fit the bill.
The second time, I topped a toasted poppy seed bagel with goat cheese and strawberries, thought I left off the pepper and vinegar because it was morning. It brought together all the necessary breakfast food groups: bread, cheese, and fruit.
This was so simple, but so good. I think I’ll enjoy this combination again when the strawberries are at their peak, especially for breakfast.
I won’t even bother to find a link for the recipe because it’s self-explanatory. If you want to read about other Doristas’ tartines, check their links here.
Here’s to strawberry season!