Goat's cheese, red capsicum and olive tapenade sandwich
simon @simonatcookpad
Goat's cheese, red capsicum and olive tapenade sandwich
Cooking Instructions
- 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
Cooksnaps
Did you make this recipe? Share a picture of your creation!
I'm vegetarian & allergic to eggs, but my wife eats meat. I prepare all meals, often converting meat recipes in to vegetarian ones. Many of my recipes show measurements for both meat and vegetarian versions, often for the same meal... simply cooking a common sauce in one pan then using seperate pans for meat and veg to combine with sauce when served
Read more Similar Recipes
-
Tri Olive Tapenade Tri Olive Tapenade
This is our favorite appetizer while we barbeque in the summer. We couldn't wait so we are grilling indoors with this tasty treat!
-
Olive Tapenade Olive Tapenade
Tapenade is great as a topping for anything!
-
Olive Tapenade Quesadilla Olive Tapenade Quesadilla
Completely threw this together and it seemed to work. Not sure if this is a real tapenade but I wasn't sure what else to call it. Made one each for me and Naoko - could have nailed about three or four! Would welcome any tips to make it even better!
-
Bacon and Basil Sandwich with Goat Cheese Brie and Golden Tomatoes Bacon and Basil Sandwich with Goat Cheese Brie and Golden Tomatoes
Delicious! This was a trial sandwich, and it turned out great! Easy and healthy!
Hi, its me! -
Sig's Goats Brie, Egg and Tomato griddle Sandwich Sig's Goats Brie, Egg and Tomato griddle Sandwich
I like this sandwich as a hearty lunch favourite of mine, but it also serves well as a picnic or lunchbox special prepared in advance.
-
Tortellini olive tapenade with marinated tomatoes and cucumbers Tortellini olive tapenade with marinated tomatoes and cucumbers
This is a mild tapenade because the black olives are less salty and briney than the kalamata but the feta and marinated tomato and cucumber will round the flavors
-
Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade
My creation from a menu I made for New Years Eve 2013
-
Chunky Eggplant and Black Olive Tapenade Chunky Eggplant and Black Olive Tapenade
A refreshing summer dish that can be a stand alone dish or tossed with pasta, used to top bread, or even pizza. Usually tapenade is a thicker paste used only for spreading on bread, but this version is more like the Sicilian style caponata with sautéed chunks of eggplant tossed in a vinegary black olive, caper and tomato 'sauce' and no pureeing required. You can also mix up the black olives with green olives too.
-
Open-face Provençal vegetable sandwich Open-face Provençal vegetable sandwich
-
Cheese and Hanpen Sandwiches with Basil Pesto Cheese and Hanpen Sandwiches with Basil Pesto
The cheese slices are about the same size as a 1/4 slice of hanken, so I tried making sandwiches.I thought that colourful and fragrant basil sauce would go well with this, so I tried it.In Step 3, if you sandwich the cheese between piping hot slices of hanpen, the cheese will melt to just the right texture. Mind you don't burn yourself!If you can't use homemade basil pesto, store-bought is fine. Recipe by umemodoki
More Recipes
https://cookpad.wasmer.app/us/recipes/11233205
Comments