Instructions to Cooking Tasty Goat's cheese, red capsicum and olive tapenade sandwich

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Goat's cheese, red capsicum and olive tapenade sandwich

We hope you got insight from reading it, now let’s go back to goat's cheese, red capsicum and olive tapenade sandwich recipe. To make goat's cheese, red capsicum and olive tapenade sandwich you only need 10 ingredients and 4 steps. Here is how you achieve that.

Below are the ingridients that are needed to prepare a remarkably good Goat's cheese, red capsicum and olive tapenade sandwich:

  1. Take 1 of French stick or two bâtards.
  2. Prepare 1 dozen of or so basil leaves.
  3. Prepare 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. Take of For the tapenade.
  6. Prepare 150 g of pitted Kalakaua olives.
  7. Get 1 tbls of baby capers.
  8. Take 1 tbls of Italian parsley.
  9. You need 2 tsp of lemon juice.
  10. You need 60 ml of evoo.

Done with the ingridients? Below are the procedures on cooking Goat's cheese, red capsicum and olive tapenade sandwich:

  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.

Toss together the tomatoes, garlic and olive oil, season, then fill the peppers. This post may contain affiliate links to Amazon and other sides. Pulse garlic in the food processor until minced. Add olives, roasted red pepper, olive oil, sea salt, black pepper, and lemon juice. Pulse until olives are in small pieces.

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