Vignerons apéro board from At Home in Provence: Recipes and Stories from Life in the South of France (page 108) by Jeany Cronk

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  • sourdough bread
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  • Serves : 6

  • EYB Comments

    Can substitute another similar hard cheese for Comté, sheep's cheese for ripe brie, roasted almonds for roasted walnuts, black olives in oil for green olives in oil, dates for dried figs, another air-dried salami for saucisson, and another lean dried ham for Bayonne ham.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute another similar hard cheese for Comté, sheep's cheese for ripe brie, roasted almonds for roasted walnuts, black olives in oil for green olives in oil, dates for dried figs, another air-dried salami for saucisson, and another lean dried ham for Bayonne ham.

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