A really simple dish that has all the classic flavors of Provence hidden in the layers. Roasted red peppers stuffed with creamy goat cheese and basil and topped with an anchoïade sauce. This makes a great meal served with nothing more than a big green salad and a glass of rose wine. Anchoiade is an interesting Provencal sauce. French people will revel at its wonderful briny flavors while most Americans recoil in terror at the mere mention of anchovies. I promise you will love this sauce.

We soon explored many other dips made from eggplant, sun-dried tomatoes, anchovies, figs, and even pistounade - a dip made from basil, green olives, and almonds. The Summer 'Ades', as we are calling them, have become a permanent fixture when we returned to the States especially when served with a still hot, crispy socca and a glass of chilled Provencal rosé.