Goat's cheese, red capsicum and olive tapenade sandwich
simon @simonatcookpad
Open in Cookpad AppSteps
- 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
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
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