How to Prepare Tasty Goat's cheese, red capsicum and olive tapenade sandwich

Goat's cheese, red capsicum and olive tapenade sandwich. For this sandwich, a rich homemade tapenade is spread into an herby focaccia roll, then 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. This one has whipped honey goat cheese, olive tapenade, a heap of greens, and roasted red peppers.

This red pepper and goat cheese panini has a layer of olive tapenade topped with roasted red pepper and soft, creamy goat cheese. And this red pepper goat cheese panini is no exception. Here is a delicious appetizer with homemade tapenade using three different olives. 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. You need 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. It's 100 g of good goat's cheese, crumbled.
5. Prepare of For the tapenade.
6. Prepare 150 g of pitted Kalakaua olives.
7. Prepare 1 tbls of baby capers.
8. You need 1 tbls of Italian parsley.
9. You need 2 tsp of lemon juice.
10. It's 60 ml of evoo.

You can leave out the goat cheese to make the recipe vegan. Pesto Rosso And Olive Tapenade PalmiersSavormania. Portabella Mushrooms with Goat Cheese & Olive TapenadePKD Foundation. Spread the black olive tapenade over the tortilla wraps, then crumble over the soft goat's cheese and scatter with the olives.

Goat's cheese, red capsicum and olive tapenade sandwich 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.

Tightly roll up the wraps - neaten them by cutting off the ends. Can be made a few hours ahead and wrapped in cling film. Smoky grilled veggies, rich tapenade, and tangy goat cheese make these sandwiches hearty and satisfying. Use leftover tapenade on sandwiches, roasted pork tenderloin, or grilled chicken. A tangy-sweet tapenade made with dried figs, kalamata olives, and capers is the perfect foil for mild goat cheese in this easy appetizer adapted from Anna Watson Carl's cookbook The Yellow Table.