Toasted bread with goat’s cheese and tapenade
Toasted bread with olives, goat’s cheese and grilled peppers
35 Min.
Gesamtdauer
15 Min.
Arbeitszeit
Zutaten für Personen
Oven-cooked peppers
1 red bell pepper
olive oil
Toasted bread
8 slices of baguette
2 tbsp olive oil
Tapenade
0.5 lemons
50 g pitted black olives
20 g anchovy fillets
20 g capers
1 tsp Dijon mustard
tarragon, dried marjoram, fennel seeds, fresh thyme, fresh rosemary
salt
pepper
Topped bread
100 g fresh goat’s cheese
Zubereitung
Oven-cooked peppers
- Cut the bell pepper in half, remove the stalk and all the seeds and place the halves on a baking tray.
- Set the oven to the grill setting and bake the peppers at 230°C for 20 minutes until the skin is blistered and blackened in places.
- Leave the peppers to cool.
- Remove the skin from the pepper with a small knife.
- Cut the peppers into thin strips.
Toasted bread
- Place the slices of bread on a baking tray and drizzle one side with olive oil.
- Toast in the oven at 180°C for 3 minutes.
Tapenade
- Squeeze the lemon.
- Chop the olives, anchovies and capers with a hand blender.
- Stir the olive oil into the olive paste until it is smooth but still firm.
- Season the olive paste with Dijon mustard, a few drops of lemon juice, herbs, salt and pepper.
Topped bread
- Spread the tapenade on the slices of toasted bread.
- Crumble the goat’s cheese over the tapenade.
- Place the bell pepper strips on the toasted bread and serve.
UNser TIPP
The tapenade can also be prepared with green olives. It also tastes good to add a few drops of cognac to the tapenade.
