Tartines with Tapenade, Saucisson Sec & Cucumber
Yield 4 SERVINGS
FOR THE TAPENADE
- 2 cloves garlic, smashed
- 1 to 2 jars oil-packed anchovy filets
- 1 pinch crushed red chile pepper flakes
- 6 pitted Castelvetrano olives
- 1 cup pitted Nicoise olives
- 3 to 4 large fresh basil leaves
- extra-virgin olive oil
- 2 to 3 tablespoons nonpareil capers
- 1 teaspoon red wine vinegar
FOR THE TARTINE
- 1 large baguette
- 2 tablespoons tapenade
- 1 Saucisson Sec
- 1 seedless English cucumber, sliced into rounds
- Coarsely-ground black pepper
Recipe notesTry this open-faced sandwich recipe - tartine in French - with our dry-cured sausage, black olive tapenade, fresh basil, and cucumber rounds.
- Make the tapenade: Combine garlic, anchovy, chile flakes, olives, and basil leaves into a food processor and pulse until the mixture is coarse. While processing on low, slowly add olive oil until the mixture forms a chunky paste. Transfer to a bowl, then stir in the capers and vinegar. Serve immediately or store for up to a week in the refrigerator.
- Slice baguette in half, lengthwise then slice into smaller pieces, crosswise. Spread tapenade over the bread. Cut the Saucisson Sec and cucumber into thin slices and layer onto the bread. Season with pepper.