Preparation time: 20 minutes
Makes 10

Ingredients:
1¼ cup pitted black olives
1 garlic clove
scant 1 cup olive oil
20 slices of white bread, crusts removed
3 slices of jambon de Paris* or other unsmoked, fully-cooked ham, cut into strips
3 slices of prosciutto, cut into slices
10 sun-dried tomatoes in oil, drained and cut into strips
1 onion, sliced and fried
10 salted anchovies

Instructions:
Put the olives, garlic, and olive oil in a blender and process to make the tapenade*.

Toast the bread in a toaster or under a preheated broiler and spread the tapenade on one side of each slice.

Add the strips of jambon de Paris or other unsmoked ham and prosciutto, the sun-dried tomatoes, fried onion, and anchovies to half the slices.  Top with the remaining slices of toast. 

*Jambon de Paris
Jambon de Paris can be recognized by its rectangular shape.  (Not all Jambon de Paris is of superior quality, so make sure you ask your butcher for the best he has. 

Tapanade
Tapanade is a paste made from finely chopped olives, capers and anchovies.  The dish comes originally from Provence and is now popular all over the Mediterranean.  It is delicious both on its own, on toast, or as part of a more elaborate dish.

Copyright © 2007 by Stéphane Reynaud. All rights reserved.