Goat's cheese, red capsicum and olive tapenade sandwich. Cut the bread in half horizontally, without cutting all the way through, open and spread both sides with the tapenade. Top the tapenade pieces with the roasted peppers and a handful of spinach. Place the goat cheese slices on top.

Goat's cheese, red capsicum and olive tapenade sandwich Then spread on top of the tapenade. Sprinkle the Goat Cheese on top of the red pepper strips. To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. You can cook Goat's cheese, red capsicum and olive tapenade sandwich using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Goat's cheese, red capsicum and olive tapenade sandwich

  1. It’s 1 of French stick or two bâtards.
  2. It’s 1 dozen of or so basil leaves.
  3. You need 4 of roasted red capsicum slices/peppers, cut in to strips. Can use fresh or jarred.
  4. You need 100 g of good goat's cheese, crumbled.
  5. It’s of For the tapenade.
  6. You need 150 g of pitted Kalakaua olives.
  7. You need 1 tbls of baby capers.
  8. It’s 1 tbls of Italian parsley.
  9. It’s 2 tsp of lemon juice.
  10. Prepare 60 ml of evoo.

Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Scrape the tapenade into a bowl and season with salt and pepper. To assemble the sandwich, spread the tapenade over the inside of both halves of bread.

Goat's cheese, red capsicum and olive tapenade sandwich step by step

  1. Put all the tapenade ingredients in a blender and whizz up to make a paste. Tip: can be stored in the fridge for up to 2 weeks in an airtight container.
  2. Cut the bread in half horizontally, without cutting all the way through, open and spread both sides with the tapenade. Add the basil leaves to the bottom half only.
  3. Next lay over the sliced capsicum and then spread half the goat's cheese on to each lid and squish shut.
  4. You can eat as is, or cut in to nice 1” slices for easy eating.

Spread the goat cheese over the bottom half,. For this recipe, the rich homemade tapenade is spread into an herby focaccia roll followed by some spicy salami, peppery arugula, a roasted red bell pepper, and a sprinkling of crumbled goat cheese. Although the ingredients in this sandwich are all very strongly flavored, each remains distinct with every bite. What's New On Serious Eats Editor's Note: This recipe was tested with Vlasic roasted red pepper strips. This post may contain affiliate links to Amazon and other sides.

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