Dieter's Tartine 521.
(photo credit:Courtesy: Alan Richardson)
Around Shavuot, I incorporate
more dairy dishes into my menus. For appetizers I pair cheeses, yogurt and
labaneh with vegetables and serve them atop thin slices of bread to make small,
open-faced sandwiches.Even a rich dip, when spread lightly on good
quality bread, can make a sandwich that is nutritious. Benny Saida, author of
Food of the Balkans (in Hebrew), makes a spinach and yogurt dip from sheep’s
milk yogurt mixed with garlic, salt, white pepper and cooled spinach that had
been cooked with olive oil, and serves it with fresh bread. I use similar dips
as spreads, allowing two or three slices of baguette per person.