Makes: 8 – 10 toasts

Monday of a long weekend in Sydney: a Saturday and Sunday filled with chores, a concert for Nat and a birthday party for Max and his class.

So Monday is ours.

Which obviously – obviously – means a long lunch. French. Obviously.

We started with these toasts and my word, they are elegant.

The addition of the white rum is genius. The anise flavour adds such a quality.

And on a fresh, toasted baguette.

If these were trotting around a wedding as canapes, you’d know you were in for a good night.

Next dinner party, these are definitely coming out. Awesome.

Ingredients

150gm fresh goats’ cheese
1 1/2 tbsp extra virgin olive oil
1 tbsp pastis, arak, raki or ouzo – or white rum
1 small garlic cloves, crushed
Freshly ground black pepper, to taste
1 tbsp snipped fresh chives
5 pitted black olives, chopped, to garnish
Sliced, toasted baguettes or other toasts

Method

1. Using a fork, mash the goats’ cheese with the oil, pastis and garlic and season with a little black pepper.
2. Spread on toasts and garnish with a spinkling of herbs and olives.