You are looking for idea recipes goat's cheese, red capsicum and olive tapenade sandwich that are delicious? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious goat's cheese, red capsicum and olive tapenade sandwich should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of goat's cheese, red capsicum and olive tapenade sandwich, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want to prepare goat's cheese, red capsicum and olive tapenade sandwich delicious wherever you are, because as long as you know the trick, this dish is could become dish special

Ingredients and seasonings required for make

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

Take all of your olive tapenade ingredients and add them to a blender or food processor and pulse them down until everything is finely chopped. Scrape out the tapenade and place into a small serving bowl. Lay two slices of bread buttered side down on a plate so you can build the sandwiches. Follow that up with a good sprinkling of mozzarella cheese.

Instructions to make 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
5. Done and ready to serve!

Then lay the red pepper slices on top of the cheese followed by the rest of the mozzarella. Line a rimmed sheet pan with parchment paper (for easy clean up — make sure it extends over the edges). Spread the goat cheese evenly over cut side of bottom half of loaf, and spread the olive paste evenly over goat cheese. Drizzle with vinegar and olive oil. Replace with the top half of the loaf.

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