The asparagus is simply blanched and shocked in cold water to keep its crunch and brilliant green color.  The goat cheese, coated with ash and aged for 3 weeks, is from les Chèvres de Brassenx, a tiny producer in the hills just outside Orthez. For the vinaigrette, I chose a simple mix of shallots, red wine vinegar and olive oil. The final garnish of chive blossoms and chopped parsley.  Open a full bodied bottle of white wine, add a crispy baguette and enjoy!

Another way to make use of an abundant crop of cherry tomatoes, here as an snack with aperitifs, with fresh goat’s milk cheese and anchovies.

This take on the Italian favorite bruschetta came about as a way to use leftover grilled vegetables.  I had grilled fish filets with summer veggies and had veggies left over.  Of course, you can start from scratch but it seems like a lot of work for what was, for us, a light summer supper.