30

06

2008

Tapenade & Motzorala Sandwich

Colin

Posted in % Daily Value *
Tags % Daily Value *
Basil20%
Capers20%
Olives20%
Pine Nuts20%
Sandwich20%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Motzorela & Tapenade Sandwich

This sandwich recipe is what I call the perfect lunch, I keep a Tapenad jar and some motzorela in the office, on lunch time all it take is a short trip to the bakery across the st’ and the vegetable cart on the way back, for less the 2.5$ this is what you get!

Ingredients:

1 lbs of mixed olives [I like to use a combination of black olives, both calamata, French and Moroccan olives]

4 tbd of salted capers [rinsed]

12 fresh basil leafs [finely chopped]

2 tbs freshly squeezed lemon juice

50g lightly toasted pine nuts

2 anchovy fillets, rinsed.

4 tbs extra virgin olive oil

2 garlic clove minced

1 teaspoon dried thyme

Preparation:

1. roughly chop the olives and place in a large dish.

2. filnley chop the pine nuts, basil and thyme and add them to the olives.

3. add the garlic, capers, lemon juice to the mix and start blending with a hand blander, slowly add the olive oil to smooth the mixture.

4. do not over bland so some of the olives maintain their atractivness

I like to keep the Tapenade in the refrigerator for 4-7 days so the flavors all adds up.

for a really great sandwich, simply get a nice bread, spread it over, slice some motzorela and garnish with fresh basil.

Comments

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