Topping - Cognac n’ Herb Tapenade (Monaco)
Posted: 31 Mar 2017, 05:24
2-4 anchovies
1/3 sprigs rosemary, freshly chopped (or to taste)
2-3 sprigs thyme, freshly chopped (or to taste
2 cups oil-cured black olives, pitted
1Tbsp Cognac
cracked black pepper, to taste
Give everything a chop (rough or fine). Combine with a splash of cognac and black pepper. Give it a taste and add some black pepper and possibly more herbs, if desired. Serve on top of toasted French bread.