Mediterranean Olive Melt
Ingredients
- 1 cup pitted Castelvetrano olives or substitute with regular green olives
- 1 cup pitted black olives
- 1 tablespoon roasted garlic
- 2 fresh basil leaves or ½ teaspoon dried basil
- 1 teaspoon capers
- 1 pinch fresh ground black pepper
- 1 teaspoon lemon juice
- 1 teaspoon extra virgin olive oil
- 1 tablespoon roasted red bell pepper
- 8 slices sourdough bread
- ¼ lb. mozzarella cheese sliced
- Butter or butter spread
Instructions
- Rinse the olives and pit them using a good olive pitter or a paring knife.
- In a food processor, combine the pitted olives, roasted garlic, basil leaves, capers, black pepper, lemon juice, extra virgin olive oil, and roasted red bell pepper.
- Pulse several times for a few seconds each time until evenly chopped.
- Scrape down the sides of the processor to ensure everything is chopped evenly.
- The consistency should be a chunky tapenade, not a puree.
- Butter one side of each slice of sourdough bread.
- Place slices of mozzarella cheese on the opposite side of each slice.
- Spread a generous amount of the olive tapenade onto every other slice of bread.
- Pair a slice with tapenade with a slice without, creating sandwiches.
- Cook the sandwiches for 4 minutes on each side at 325°F until the cheese is melted and the bread is golden brown.
- Once cooked, slice the sandwiches diagonally and serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful Mediterranean olive melt with a glass of crisp white wine such as Sauvignon Blanc or Pinot Grigio. The bright acidity of the wine will complement the briny flavors of the olives and capers, creating a refreshing combination. Enjoy the taste of the Mediterranean!
Nutritional Information
Calories: 400 kcal | Carbohydrates: 35 g | Protein: 15 g | Fat: 20 g | Fiber: 5 g | Sugar: 2 g