Courtesy of Chef Mathieu Perez of Paris’s Aux Deux Amis.

Total Time: 15 min

Servings: 4

Ingredients

1/2 cup pitted kalamata olives, chopped

1 pound fresh buffalo mozzarella, cut into wedges

1 small zucchini, very thinly sliced

1 small yellow squash, very thinly sliced

Extra-virgin olive oil, for drizzling

Flaky sea salt, freshly ground white pepper and piment d’Espelette or hot paprika, for sprinkling

Directions

In a mini processor, puree the olives. Strain the puree through a fine sieve; you should have about 1/4 cup. Spread the olive puree on plates and arrange the mozzarella wedges and zucchini and squash slices on top. Drizzle olive oil over the cheese and sprinkle with salt, white pepper and piment d’Espelette.

From Travel Guide: Paris Wine Bars

Published October 2011