This is a nice accompaniment to a summer aperitif – is easy and quick to make – and is a favourite with young and old alike.
Goes exceptionally well with a glass of crisp white wine such as a JuranÃ§on or a CÃ´te de Gascogne or a Tariquet. Complements a long cold glass of Pastis to perfection.
3 large eggs beaten
10cl Olive oil
15cl White wine
200g self raising flour
3 slices Parma or Bayonne ham diced
10 green olives chopped
3 sun dried tomatoes diced
50g grated Emmenthal Cheese
1 tablespoon chopped chives
1 tablespoon chopped fresh basil
Salt and freshly ground black pepper
Put the flour and eggs into a mixing bowl, mix well together, add the wine, olives, olive oil, sun dried tomatoes, ham, cheese herbs and seasoning, mix well together (the mixture should not be too solid).
Put into a small, greased loaf tin then cook in an oven at 200Â°c for 10 minutes, before reducing the heat to 180Â°c for a further 35 minutes. Leave to cool slightly before removing from the tin.
Just before serving, cut into 2cm slices, then cut each slice in 6 rough chunks, put onto a serving dish with cocktail sticks.
If you wish, you may substitute the Parma or Bayonne with Chorizo or boiled ham, you can also add diced, cooked peppers or chillis to add more bite.