Preparation time: 20 minutes
Cooking time: None
 

1. In a bowl, combine the chives, cilantro, 2 Tbsp. olive oil, olives, goat cheese and pepper with a fork.
2. In another bowl, combine the coconut milk, remaining olive oil, lime juice and a pinch of ground pepper blend.
3. Add the baby spinach and combine well.

Assembly

1. Toast the pain d'épices slices and halve them.
2. Spread with the goat cheese mixture.
3. Place the dressed spinach leaves on wooden picks for a nice effect and place on each toast.

To mark the launch of the Ricard tapas glass, young chef Gontran Cherrier, known for his enthusiasm and search for originality, has designed some exclusive and unusual tapas recipes to accompany the famous Ricard ritual.