Tapenade Sandwich with Caramelized Bell Peppers, Artichoke Hearts & Goat Cheese
Summer inevitably calls for Tapenade in France. This Provencal dark purple spread is a staple condiment made from black olives and capers that you’ll find at any market around the country. It is scrumptiously salty, and widely enjoyed as an appetizer often spread on crackers or crostini. It is so delicious, very moreish, and can also be used in many other applications: it makes a wonderful condiment to bring amazing flavors to any entrée (rub it on fish, poultry or roasts). I also love to use it in sandwiches. It…
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- Black Olive Tapenade 2 slices Multi-Grain cereal bread (ie. Rudolph’s Bavarian Multi-Grain Bread)½ tbsp butter (7g) salted or unsalted
- 2 tbsp (30ml) Extra Virgin Olive Oil, divided
- 1 garlic clove, peeled and chopped finely
- ½ sweet onion, peeled and sliced in half rounds
- 1 red bell pepper, seeded and cut in ½-inch (1.25cm) thick slices
- ½ tbsp (6g) sugar
- 2 tsp Herbs de Provence, divided
- ½ tsp salt
- ½ tsp fresh ground black pepper
- 2 Marinated Artichoke hearts, quartered (ie. Unico brand)
- 2 tbsp Soft unripened goat cheese, crumbled (ie. Soignon brand)
Instructions
- 1
Prepare the Black Olive Tapenade first, see recipe here.
- 2
Step 1 – Prepare the toasts - Cut the bread slices in half, so you have 4 toasts. Spread butter evenly on both sides of the bread and toast in a skillet/frying pan on medium-heat for about 3 minutes on each side until toasted and golden. Set aside.
- 3
Step 2 – Caramelize the onion and pepper - In the same skillet/frying pan, over medium heat, add 1 tablespoon (15ml) EVOO. When the oil is warm and almost sizzling, add the garlic, onion, bell pepper and sugar. Cook for about 15 minutes, stirring occasionally, until the onion and pepper are soft and lightly caramelized. Season with 1 tsp Herbs de Provence, salt and pepper. Set aside.
- 4
Step 3 - Assemble the sandwiches - Spread about 2 tablespoons of Black Olive Tapenade on two of the pieces of toast. Top each toast with half of the caramelized onion and pepper, 4 marinated artichoke heart quarters, 1 tbsp crumbled goat cheese, ½ tsp Herbs de Provence, a 1/2tbsp (7.5ml) drizzle of EVOO. Close each sandwich with the remaining toasts and enjoy immediately.