Three Peppers Savory Crunch, perfect beginning to lunch.
Grill lightly slices of a baguette. Bite size saves on washes up.
Saute chopped yellow, red, green and why not orange, if you have it, peppers. With a pour of olive oil, crushed garlic, a pinch of mustard seed and red onion.
When lightly golden yet with crunch factor intake, add cracked black pepper.
Spoon loving blobs on each little toast.
Put them on a lovely platter,
in my case a 1900s Provencal yellow platter will do,
Serve warm.
In a pretty tall glass, pour some creme de Cassis, enough to make your heart sing, and your taste buds sizzle for more.
Add chilled chamgane swirl… Voila, Kir Royal.
Grab a blanket or tablecloth, tuck it under your arm.
Kick off your shoes,
Hide some rose petals between your breasts, and add one to each glass of Kir Royal.
Head outdoors.
Afternoon delight.
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