This week, for French Fridays, the cook the book recipe could not be any easier. These are what I would normally call “non-recipes” because they are so simple and quick, you could make them last minute if unexpected guests arrive. Just a quick whirl of the blender and a food processor and you will have a sophisticated appetizer to serve to anyone who comes through the door.
First, we made oil infused with rosemary which was used to drizzle over the toasted bread and the finished artichoke tapenade. The piney rosemary creates a lovely, fragrant oil that can be used in many ways; drizzled over pasta or vegetables or used to flavor meats and poultry. It can also be used as a base for salad dressings or marinades. Infused oils are great to keep on hand to add that “je ne sais quoi” to many of your dishes. Plus, they made terrific gifts, especially when in a pretty bottle tied with string.