Aimer faire plaisir à ceux qu'on aime

Ingredients

• 375 ml (1 1/2 cups) of Napoléon, grated
• 125 ml (1/2 cup) softened butter
• 30 ml (2 tbsp.) finely chopped sundried tomatoes
• 60 ml (1/4 cup) chopped fresh basil
• 1 tomato cut in small cubes
• 15 ml (1 tbsp.) pitted black olives, sliced
• 15 ml (1 tbsp.) finely chopped red onion
• Salt and freshly ground pepper
• 1 baguette, sliced

Preparation

Basil-flavoured butter with sundried tomatoes

In a bowl, place 310 ml (1 1/4 cups) of Napoléon, softened butter and mix. Add the sundried tomatoes and half (30 ml or 2 tbsp.) of the basil and mix. Place on a sheet of aluminum foil and knead with a rolling pin. Set aside in the refrigerator.

Tomatoes, black olives and red onions topping

In a bowl, mix the cubed tomato, black olives, red onions and remainder (30 ml or 2 tbsp.) of basil. Add salt and pepper. Mix well. Preheat the BBQ. Spread the basil-flavoured butter on the baguette slices and grill on each side. Top with the tomatoes, black olives and red onions mixture, and the remainder of the Napoléon (60 ml or 1/4 cup).

Suggestion

Try this recipe with an Alfred le fermier.