Open-Faced Roasted Red Pepper and Goat Cheese Sandwich with Black Olive Spread

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.

Here goes!

First thing to make is the souped-up goat cheese.

Get the cheese into a bowl.

Goat cheese.

Goat cheese.

Get a shallot too.

Shallot.

Shallot.

Dice that shallot.

Diced shallot.

Diced shallot.

Put the diced shallot, salt and pepper into the bowl with the goat cheese.

Goat cheese, shallot, salt and black pepper.

Goat cheese, shallot, salt and black pepper.

Mix all those ingredients together, then get on to the next part.

Leave this to rest for 30 minutes.

Leave this to rest for 30 minutes.

Make the olive spread by getting the olives,

Black olives.

Black olives.

and taking the pits out.

Pitless black olives.

Pitless black olives.

Prepare the orange and garlic.

Orange for zesting and garlic for mincing.

Orange for zesting and garlic for mincing.

Results of prep work.

Zest and garlic into the food processor.

Zest and garlic into the food processor.

Adding the olive oil.

Add the oil.

Add the oil.

The olive spread.

Black Olive Spread.

Black Olive Spread.

Get the roasted red peppers and drain them on some paper towels.

Roasted red peppers (the end of an era).

Roasted red peppers (the end of an era).

Now all the ingredients are ready. Begin the assembly!

Drizzle the bread with some olive oil and toast it lightly.

Toast the bread.

Toast the bread.

Spread on a layer of the black olive spread.

A layer of black olive spread.

A layer of 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.

A layer of red peppers.

A layer of red peppers.

Finally, dollop on some goat cheese.

Topped with the goat cheese mixture.

Topped with the goat cheese mixture.

Bake the sandwiches in the oven for 5 minutes. When they’re done, the goat cheese can be spread over more evenly.

Distribute the goat cheese over the sandwiches.

Distribute the goat cheese over the sandwiches.

I cut them into smaller portions to serve.

Open-Faced Roasted Red Pepper and Goat Cheese Sandwich with Black Olive Spread.

Open-Faced Roasted Red Pepper and Goat Cheese Sandwich with Black Olive Spread.

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.

Ingredients

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

Method

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.

Ingredients

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

Method

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.

Advertisements

One thought on “Open-Faced Roasted Red Pepper and Goat Cheese Sandwich with Black Olive Spread

  1. Pingback: Asparagus Tartine With Ricotta and Mint | what food i made

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s