I normally wouldn't blog about what I am eating for lunch (how much can one say about eating the leftover scraps of a peanut butter and jelly sandwich that has been cut into a bunny shape?)
But today I made myself something worth mention. I stole this concept from Puck's at the Museum of Contemporary Art where I had lunch last week.
Drizzle a little pool of fruity olive oil on a plate. Mix about three tablespoons of goat cheese with chives, salt and pepper and mound into middle of plate. Spoon prepared olive tapenade over goat cheese mixture. Serve with slices of toasted ciabatta bread. Enjoy delicious summer lunch.
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