Roast the chanterelles in a pan with a couple tablespoons of olive oil and the chopped shallot, a
pinch of salt and a splash of vinegar. When they are finished, after about 5-8 minutes of steady cooking or when their moisture has been evaporated, remove them from the heat, add the mustard, apricots, peppers, cheese and the herb you choose. Mix until everything is incorporated evenly.

Spoon the mixture onto slices of bread and gently press a matching slice to the top. If you are eating it now, go ahead and proceed as you would with any other grilled cheese using the Durrant Arbequina olive oil in place of butter. This seems sacrilegious and hedonistic. It is. And its good too.

*Keep in mind, this is a good meal to prep ahead- you can chill the assembled sandwiches, covered, in
the refrigerator and toast them the next day.

It’s super simple – get the ripest tomatoes you can find. By October, the last ones on the vine
have developed a complexity of sweetness you don’t find any other time in their season. Put them in a
blender and start blending at the lowest setting, you don’t want to incorporate air into this soup.

Gradually pour in a quarter cup of Durant Frantoio olive oil, and a tablespoon or so of good red wine or vinegar. A few cracks of black pepper (a pinch of cayenne or piment de espelette is also pretty good) and some salt. You can let this blend for a few minutes, no rush.

Strain the soup and either serve immediately or chill in the refrigerator for a few hours. When serving, add a good handful of fresh chopped herbs to the top. Lovage (or celery leaves), flat leaf parsley, basil, AO shiso all work. I would steer clear of any of the woody-er herbs like thyme, sage or rosemary. The beauty of this dish, besides the sweetest tomatoes of the season, is the attitude it can take on by simply switching the herb you use.