Apéro Dînatoire Sharing Spread with Provençal Dipping Oil and Savoury Nibbles
A relaxed French-inspired sharing spread built around a fragrant Provençal dipping oil, crisp toasts, marinated olives and polished savoury bites. It is ideal for pre-dinner drink…
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Servings: 6 | Prep: 30 min | Cook: 18 min | Total: 48 min
Tags: French-inspired, Provençal, apéro, dipping oil, nibbles, party food
Ingredients
- 180.0 ml extra-virgin olive oil (for the dipping oil)
- 2.0 garlic (finely grated or crushed)
- 1.0 tsp lemon zest (finely grated)
- 1.0 tbsp lemon juice (freshly squeezed)
- 1.0 tsp dried thyme
- 1.0 tsp dried oregano
- 1.0 tsp rosemary (finely chopped)
- 0.5 tsp fennel seeds (lightly crushed)
- 0.25 tsp chilli flakes (adjust to taste)
- 0.75 tsp sea salt (plus extra to taste)
- 0.5 tsp black pepper (freshly ground)
- 1.0 baguette (sliced on the diagonal into thin toasts)
Instructions
- Preheat the oven to 190°C and arrange the baguette slices in a single layer, then brush them lightly with olive oil and bake for 8 to 10 minutes until pale golden, crisp at the edges and still slightly tender in the centre.
- Stir the extra-virgin olive oil, garlic, lemon zest, lemon juice, thyme, oregano, rosemary, fennel seeds, chilli flakes, sea salt and black pepper together, then leave the mixture to stand at room temperature for 15 minutes so the herbs soften and the aroma becomes rounded and punchy.
- Mix the green olives, black olives and orange zest with 1 tablespoon of the Provençal oil, then rest them for 10 minutes at room temperature until glossy and lightly perfumed.
- Beat the goat's cheese, cream cheese and chopped chives for 1 to 2 minutes until smooth, spoonable and lightly aerated, then taste and season with a small pinch of salt and a few grinds of black pepper if needed.
- Arrange the radishes, cucumber batons, cherry tomatoes and cornichons on a large serving board or platter, spacing them neatly so the spread looks abundant and easy to share.
- Transfer the whipped cheese to a small serving bowl, make a shallow well in the top, and spoon over a little of the Provençal oil just before serving so the surface looks glossy and smells herbaceous.
- Pile the toasted almonds and Marcona-style almonds into small clusters or bowls, then add the marinated olives and the bowl of dipping oil, making sure the oil includes some garlic and herb sediment for flavour.
- Serve the warm or room-temperature toasts alongside the vegetables and nibbles, and give the dipping oil a final stir and taste for seasoning, adding an extra pinch of sea salt or black pepper if the flavour needs lifting.
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