Mediterranean Open Sandwich with goat’s cheese and preserved vegetables and Mixed Herbs
Persons
1
Preparation time
Difficulty
Cost
Recipe created by :
a chef, member of the BBCC
Moments of consumption :
Aperitif
Dinner
Breakfast
Brunch
Snack
Lunch
Recipe made with :
List of ingredients
- 1 x 2 Olives and Rosemary B’Break
- 40 g goat’s cheese
- 3 slices of grilled courgette
- 3 slices of preserved peppers (red and yellow)
- 2 preserved cherry tomatoes
- 1 tbsp olive oil
- 1 teaspoon of black tapenade
- Mixed herbs
- Lemon zest
- Pepper
Preparation steps
- Preheat the oven to 180°C.
- Slice the B’Break in two lengthways and then lightly toast both halves in the oven for 4 minutes.
- Fry the courgette and pepper slices in a drizzle of olive oil with mixed herbs until soft.
- Mix the goat’s cheese with a drizzle of olive oil and a little ground pepper.
- Spread the goat’s cheese cream onto both halves of the bread.
- Add a small spoon of tapenade on top, spreading it slightly.
- Evenly arrange the courgette and pepper slices.
- Add the preserved cherry tomatoes, sliced in half.
- Sprinkle with lemon zest.