Serves 4

ANCHOÏADE

8-10 oil-cured anchovies, drained and chopped

2 cloves garlic, finely chopped

2 tablespoons fresh lemon juice

1 tablespoon olive oil

½ tablespoon unsalted butter

6 chives, finely chopped

1. In a small saute pan over low heat, combine the anchovies, garlic, lemon juice, and olive oil. Cook 3 minutes or until the garlic is tender and the anchovies soften. Remove from the heat and let cool for 1 minute.

2. In a mortar and pestle, add the anchovy mixture and work for 1 minute or until it is a smooth paste. Add the butter and chives and work until they are incorporated. Transfer to a ramekin.

3. Cover and refrigerate until ready to use. Note: can be made 3-4 days in advance.

TARTINES

3 tablespoons olive oil

24 cherry tomatoes, larger ones cut in half

2 cloves garlic, finely chopped

¼ teaspoon Herbes de Provence

10-12 oil-cured black olives, pitted and chopped

Grated rind of 1 lemon

Salt and black pepper, to taste

8 slices (½-inch thick) of a baguette

4 basil leaves, torn into small pieces (for garnish)

1. In a medium-large saute pan big enough to hold the tomatoes in one layer, over medium-high heat, heat the olive oil.

2. Add the tomatoes and cook for 6 minutes or until their skins begin to shrivel and a few tomatoes burst. Add the garlic and Herbes de Provence and cook for 2 more minutes.

3. Turn off the heat and add the olives and lemon rind. Stir the tomato mixture gently with a spoon to crush a few of the tomatoes and combine the flavors. Add salt and pepper to taste.

4. Toast or grill the bread slices. Divide the tomato mixture evenly among the slices. Top each with a small dollop of anchoïade and sprinkle with the basil. Serve warm or at room temperature with a cold glass of rosé. Gordon Hamersley

Gordon Hamersley can be reached at cookingwithgordonhamersley@gmail.com