Wow! that’s a really long title! What this also is is the end of the recipes I made to exhaust my supply of roasted red peppers.
Except that now, anytime I open a cookbook or look at a recipe blog there’s another great looking recipe using red peppers. Huphf. It’s a trap.
This is a fantastic tasting sandwich, incorporating a bunch of Mediterranean flavours. It may take some time to make all the components (less time if you have a gigantic jar of roasted red peppers in your refrigerator), but I think it’s worth it in the end. Even now the sides of my tongue are perking up, remembering the taste.
First thing to make is the souped-up goat cheese.
Get the cheese into a bowl.
Get a shallot too.
Dice that shallot.
Put the diced shallot, salt and pepper into the bowl with the goat cheese.
Mix all those ingredients together, then get on to the next part.
Make the olive spread by getting the olives,
and taking the pits out.
Prepare the orange and garlic.
Results of prep work.
Adding the olive oil.
The olive spread.
Get the roasted red peppers and drain them on some paper towels.
Now all the ingredients are ready. Begin the assembly!
Drizzle the bread with some olive oil and toast it lightly.
Spread on a layer of the black olive spread.
Follow that with a layer of roasted red peppers. Next time I make this, I will follow the recipe and use arugula, but I didn’t have any this time.
Finally, dollop on some goat cheese.
Bake the sandwiches in the oven for 5 minutes. When they’re done, the goat cheese can be spread over more evenly.
I cut them into smaller portions to serve.
This recipe is from the lovely Bistro Cooking at Home by Gordon Hamersley.
Open-Faced Roasted Red Pepper and Goat Cheese Sandwich with Black Olive Spread
Serves 6 to 8
The perfect Provençal sandwich.
4 to 5 ounces fresh goat cheese
1 teaspoon finely chopped shallot
Kosher salt and freshly ground black pepper
1 loaf of French, country-style or Italian bread
About 1/2 cup Black Olive Spread or your favourite tapenade
1 bunch arugula or watercress, washed and dried well, stems removed
3 roasted red bell peppers, sliced about 1 inch thick
1 to 2 teaspoons extra virgin olive oil
Put the goat cheese, shallot and salt and pepper to taste in a small bowl and stir lightly to combine. Let the flavours infuse for at least 30 minutes.
Heat the broiler. Slice the loaf of bread in half and toast it, cut sides up, under the broiler. Take the bread out and reduce the oven heat to 450°F.
Spread the olive spread on both halves of bread and then put the bread on a baking sheet. Top with the arugula, red peppers and dot with the goat cheese, Drizzle with the olive oil. Bake until the goat cheese becomes very soft, about 5 minutes. Cut into pieces and serve.
Black Olive Spread
Makes about 1/2 cup
I like the mellow flavour of this spread, but if you want a more pungent, tapenade-type flavour, add a tablespoon of rinsed capers to the mix.
4 ounces pitted black olives, such as Kalamata
2 teaspoons grated orange zest
2 teaspoons finely chopped garlic
2 to 3 tablespoons extra virgin olive oil
Combine the ingredients in a food processor and pulse until you’ve got a consistent texture. Or mash the ingredients together with a mortar and pestle. Store, covered, in the refrigerator for up to a week.