Flummoxed are you by how to break away from serving predictable boring amuse-bouches (chips, nuts, saucisson or pizza slices)? A brilliant solution: get hold of an electric slicer (une trancheuse) – the one that fashioned this recipe calling for thin slices of sheep cheese and bread is a Krups model at 89 euros.
Plop a small spoonful of plump black olive jam, which blends sweetness with saltiness (sucré – salé) on lightly-toasted thin slices of whole wheat baguette, and top with razor-like slices of sheep cheese from 100% pure ewe’s milk, (fromages au lait de brebis) from the Basque region.
The brown buttery and caramel aromas of the semi-soft creamy cheese – a sweetness with a hint of saltiness – with a nutty finish marries fantastically with the tangy black olive jam.
Keep your rosé in the frig, and go with a white wine – a viognier, roussane, and sauvignon blanc – or a slightly-chilled Beaujolais or AOC Ventoux red.