A selection of recipes for appetizers from the Mediterranean
basin, reflecting the essence of our gastronomy. Delicious on toast, with
goats cheese or combined with dates, grapes, prunes or dried apricots. Use
As a sauce for pasta: with tomatoes, anchovies, garlic, onions, grated lemon rind,
basil and Parmesan cheese. As a base for vegetable omelettes (artichoke, aubergine,
courgette…) with cream, Gruyère cheese and cumin. As an accompaniment to
main dishes such as barbecued or grilled meat.