Tartines au Chèvre, or goat cheese on toasted French bread, with a dribble of olive oil and herbs de Provence was the beginning of this great meal.
Tartines au Chèvre, or goat cheese on toasted French bread, with a dribble of olive oil and herbs de Provence was the beginning of this great meal. Julian Brunt Special to the Sun Herald
Tartines au Chèvre, or goat cheese on toasted French bread, with a dribble of olive oil and herbs de Provence was the beginning of this great meal. Julian Brunt Special to the Sun Herald
Coast Cooking

Coast Cooking

Creative dishes with the Coast in mind

Enjoy your own meal in Provence

May 17, 2017 5:00 AM

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About Coast Cooking

Coast Cooking is written by Julian Brunt, who comes from a family with deep Southern roots. He is a food writer and photographer with regular columns in the Sun Herald, Mississippi Magazine, South Mississippi Magazine, eat.drink.Mississippi Magazine and See South Mississippi Magazine.