Appetizer Mirabeau Wines Provencal Recipes Taste: Food & Drink

Radish Green Olive Tartare on Sourdough a Tangy Appetizer

Name: Radish and green Olive Tartare on sourdough bread
Total time: 15 min
Yield: 3 people
Ingredients: a bunch of Radishes (cleaned and the green tops removed); similar amount of Green Olives (pitted ); 1/2 small tub Mascarpone cheese; 2 tbsps Quality Mayonnaise; 1/2 Lemon (for juice); Fresh Parsley; Sea Salt; Sourdough bread or baguette (sliced)

Mirabeau Wine — August 17, 2018

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Radish Green Olive Tartare Sourdough Bread

For many people, radishes are something that your mother or grandmother served to guests and a vegetable that rarely sees the inside of your fridge. If you live in Provence long enough, you will begin to change your opinion of these crunchy bites. The radishes that you see most often in the markets are about the length of a pinky finger, and generally speaking are relatively mild in flavour, unlike the round radishes you find in North America.

This appetizer requires no cooking, which is perfect for a hot summer day. The preparation time is limited, and the combination of red radish with green olive makes for a lovely tangy “tartare.” Enjoy the mixture on top of fresh bread with a glass of chilled Mirabeau rosé and these other starters.

Radish and green Olive Tartare on sourdough bread

Easy, tangy appetizer

CourseAppetizer
CuisineFrench, Provencal

Servings	Prep Time
3 people	15 minutes

Servings	Prep Time
3 people	15 minutes

Radish and green Olive Tartare on sourdough bread

Easy, tangy appetizer

CourseAppetizer
CuisineFrench, Provencal

Servings	Prep Time
3 people	15 minutes

Servings	Prep Time
3 people	15 minutes

Ingredients

a bunch of Radishes cleaned and the green tops removed
similar amount of Green Olives pitted
1/2 small tub Mascarpone cheese
2 tbsps Quality Mayonnaise
1/2 Lemon for juice
Fresh Parsley
Sea Salt
Sourdough bread or baguette sliced

Servings: people

Instructions

Chop the radishes and green olives in tiny cubes.
Add to a bowl and spoon in 1/2 a tub of Mascarpone and some Mayonnaise.
Squeeze in some lemon juice and season to taste.
Toast small slices of sourdough bread and spoon on a thick layer of the radish-olive mixture.
Decorate with some freshly chopped parsley and serve immediately.

Please share this with friends and family.

Tags:Appetizer,Green Olive,Radish

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.