Thursday, September 24, 2009

Mozzarella,Tapenade, and Roasted Bell Peppers On Foccacia

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I baked Foccacia for the first time. It was actually not as difficult as advertised. I followed the rosemary Foccacia recipe from Jack Bishop's The Complete Italian Vegetarian Cookbook. It was simple, delicious and didn't require a ton of work.

To complete the sandwich, I add roasted bell peppers, tapenade, mozzarella, and tomato slices. Then, I put the sandwich in a 275 degree oven on top of a pizza stone for 10 minutes. The low heat barely melts the cheese while the pizza stone keeps the bread crispy. The salty tapenade, creamy mozzarella, sweet roasted bell peppers and refreshing tomato slices are excellent together. Pair this sandwich with a simple side salad for a flavorful meal.

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