By David Landis–
For the last issue of the
San Francisco Bay Times I interviewed San Francisco-based chef Joanne Weir, who authors cookbooks, conducts culinary/travel tours, creates tantalizing new recipes, writes for numerous publications, oversees the hot Mexican restaurant Copita in Sausalito, and hosts one of the most popular cooking shows on PBS. Previously she was a chef at Berkeley’s famed Chez Panisse and more.
Weir generously shared several of her recipes. Two ran with the prior article. Here are six more!
Grilled Bread with Tomato Tapenade & Prosciutto di Parma
6 slices rustic country-style bread, ½ to 3/4-inch thick
½ cup Tomato Tapenade