Gosh, weeks surely do fly by when you are having fun, I cannot believe it's already time for another GCF, how crazy is that?!? This particular GCF is special as it is coming at you from the South of France.
Before we delve into the GCF, I'd like to tell you all about the fantastic salad I made last
night, truly simple, but when done right with the best ingredients, it is so perfect. It
consisted of heirloom tomatoes, one yellow and one red; a handful of cherry tomatoes, chopped up fresh garlic, chopped up fresh basil, mozzarella di bufala, extra virgin olive oil, sea salt, black pepper, and homemade croutons from a variety of left over breads purchased this
past week.Perfectly sweet, savory, crunchy, herbal, creamy -- it just hit the spot after a day of running, sunning, biking, relaxing and more.
Moving onto the GCF, certain flavors present in last night's salad might reappear in today's sandwich, who knows?!? Today's GCF starts with a nice homemade olive fougasse. In case you aren't familiar with what a fougasse is -- it is an oval shaped bread with three bread slats through its center, with chopped up black olives, herbs and olive oil baked into the inside, when fresh, this is utterly to die for! Once you've gotten your fougasse, you need to get your cheese, and guess what it's gonna be?!? One of my beloved Loire Valley goats will allow for just the right amount of lactic creamy goodness and will impart a little of that classic French heated goat cheese flavor. Today's choice is Chevrot, an aged goat cheese that if you ask me is somewhat like the king of the Loire Valley goat's -- so classically fantastic, it will be the perfect addition here. Next up you need some of the quintessential French lettuce -- mâché, so delicate and delish, this is always such a treat here as it is so expensive and not nearly as flavorful in the US. So as to not crowd the sandwich too much with too many ingredients, I like to use some of the homemade tomatillo sundried tomato tapenade found at the marche provencal in the veille ville of Antibes. Once you slice the fougasse in half and layer everything together, I like to top it with a few sprigs of fresh basil, some salt and pepper and then bake in the oven for fifteen minutes. It will be lipsmacking good and make you want to never leave the South of France or transport you here!
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