afternoon apéritif: pastis, olives and anchovy crostini
pastis is THE apéritif of the south of france. first created by paul ricard in marseille, 1932 it has distinct fresh taste of liquorice and subtle provence herbs. aged in large barrels in the open air a slight 'sea-side' flavour is imparted by the salt spray that licks the barrels. it is typically served with a few savoury snacks and is known to be good for digestion.
whenever i visit my grandma in provence during summer time, she'll occasionally like to sit and have an afternoon pastis with olives and cheese, either one of her favourites boursin or fresh goats cheese from the markets.
ingredients: ricard pastis, cold water and ice. method: mix 1 part pastis, to 5 parts water (watch as the pastis changes to a milky colour when you pour the water in!) then add ice last so ingredients do not crystallize
ingredients: baguette, one clove of garlic cut in half, 1 can or jar of anchovies, olive oil, a splash of red or white vinegar, pepper and fresh parsley. method: rub toasted bread with garlic. with a fork, mash anchovies, pepper and vinegar to create a paste. spread on crostinis then sprinkle with fresh parsley and drizzle with olive oil
also serve with olives, almonds and goats or boursin cheese