ANTIPASTO-STUFFED BAGUETTES WITH TAPENADE

2 small thin baguettes (16 x 2 x 1 inch)
1/4 cup tapenade [purchased, or use recipe below]
4 ounces mild goat cheese
1/4 pound thinly sliced Genoa salami or smoked turkey
2 cups packed arugula leaves, washed well, spun dry
One (7-ounce) jar roasted red peppers, drained, rinsed, patted dry
One (13- to 14-ounce) can whole artichoke hearts, drained, rinsed, patted dry, chopped

Cut top third off each baguette horizontally with serrated knife and remove soft crumb from tops and bottoms, leaving shells about 1/2 inch thick.

Spread about 1 tablespoon tapenade on inside of each bottom shell and top with goat cheese, spreading it evenly.

Fold salami or turkey slices in half and fit them in an even layer over cheese in each shell. Arrange half of arugula on each meat layer and top with a layer of roasted peppers.

Divide artichoke hearts between bottom shells and spread inside of top shells with remaining tapenade. Fit top shells over bottom shells and press baguettes together, reforming loaves.

Wrap each baguette tightly in foil and chill at least 3 hours or overnight.

Cut each baguette diagonally into 12 slices with serrated knife and secure each slice with toothpick.

Makes 24 hors d’oeuvres.

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TAPENADE STARK
(September 1995)

2 tablespoons bottled capers, drained
3 large garlic cloves, chopped
6 flat anchovies
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
2 tablespoons Cognac
1 teaspoon fresh lemon juice
1/4 cup olive oil
1 1/2 cups Kalamata or Niçoise olives (two 8-ounce jars),
rinsed drained and pitted

In a food processor pulse together all ingredients except olives. Add the olives and blend mixture until olives are chopped fine. Stir in pepper to taste. Tapenade keeps, covered and chilled, 1 week.

adapted from a recipe in La Belle Cuisine