Even though the summer solstice is still three weeks away, there’s something (at least for me) about tomorrow’s date of June first that seems to usher in the early arrival the season. That’s why I’m holding onto what’s left of spring for a few last precious moments…moments that always seem to circulate around good food.
There is a little café here in Los Angeles called Chado Tea Room that is one of my all-time favorite places to eat. I’ve been going there for at least ten years, and they serve an amazing sandwich of goat cheese and olive tapenade topped with watercress. It’s the perfect combination of creamy, oily and bitter – and the colors just look so pretty.
I was lucky enough to find all the components of this amazing combo in my kitchen today, so I put together the perfect little afternoon snack. Just toast some sourdough bread, spread the goat cheese on one side, the tapenade on the other and top with a big mound of fresh watercress.