Recipe: L'Aperitif (assorted hors d' ouvres)

L'Aperitif
Source: chef Alain Giraud of Santa Monica's Lavande.

L'Aperitif is a way of life in the South of France and Provence. It is the French version of the Spanish tapas and a great excuse to share the company of good friends and family. It usually starts after a hard day's work, to help you unwind until you are ready for dinner. It is not, strictly speaking, a recipe but rather a selection of small dishes you can serve with drinks. Included in this recipe are tapenade, artichoke chips, melon and prosciutto balls and roquefort mousse.

1 cup black Nicoise olives
1 cup green olives (picholines)
1 basket cherry tomatoes
4 artichokes for chips
6 slices duck prosciutto
6 melon balls
1 baguette
lemon juice
olive oil
1/2 cup cream cheese
1/2 cup roquefort (blue) cheese
2 anchovy fillets
2 T capers
drop of cognac
herbs de provence

4 glasses pastis (liqueur) with ice cubes and a lot of water (for the guests to drink while enjoying the appetizers)

Artichoke Chips - Clean the artichoke bottoms until the bottom is free of all the leaves. Sprinkle with lemon juice and slice very thing with a sharp knife. Using a "taco" basket, fry at 275 F for 1 1/2 minutes or until golden brown. Drain on a paper towel and sprinkle with salt.

Cantalope balls - With a melon baller, scoop 6 nice sized cantalope balls. Slice the prosciutto very thin and roll tightly around the melon balls.

Roquefort Mousse - In a small bowl, whip the cream cheese until smooth. Add the roquefort and whip again until smooth. Spread on baguette slices.

Tapenade - Pit a good 1/2 cup of black olives and place in a food processor. Add 2 anchovy fillets, capers 1/2 cup olive oil, a drop of cognac and a pinch of herbs de provence. Process till smooth.

Servings 4