For The Apéritif Course Recipe

From Dorothy McNett's Recipe Book.

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For The Apéritif Course

From Dorothy McNett's recipes at www.dorothymcnett.com. A fun welcoming table as guests arrive for your trip down the Rhine party!

cheeses of Germany and France, etc
olives
French bread slices
olive tapenade
Creme d' cassis and sparkling white wine to make KIR
garlic
almonds
extra virgin olive oil

KIR
1 teaspoon creme d' cassis liqueur
chilled sparkling white wine
In each stemmed glass, put the cassis and pour in the wine. Serve. Can be garnished with fruits; we had oranges in it once.

TAPENADE
black or green olive spread sold as Tapenade, or make your own (see recipe)
thinly sliced French bread pieces, or little toasts
Spread the tapenade all over the bread or toasts and serve.

OLIVES OF ALL SHAPES AND SIZES
Put a variety of olives out in interesting bowls and provide a place for the pits.

AILLETADE
4 cloves garlic
1/3 cup raw almonds
extra virgin olive oil
In processor with steel chopping blade, blend garlic and almonds, adding just enough oil to make a spreading consistency. Use with bread or toasts.

Recipe created 1996-10-10.

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