Add some excitement to your Mediterranean Diet recipes with the addition of roasted red pepper and kalamata olive tapenade with sliced mozzarella on toast. This is a versatile dish that can be served as an appetizer, a side, or even as a light lunch. Drizzle a little extra virgin olive oil and voila! You have a delicious side or anytime snack.
Photo Credit: Christine Dutton
Roasted Red Pepper Olive Tapenade and Mozzarella on Toast
Place kalamata olives, olive oil, lemon juice, capers, cumin, Aleppo pepper, garlic powder, onion powder, cardamom and pepper in food processor. Process until ingredients are chopped finely, but not pureed. Place olive mix in a bowl.
Add roasted red peppers to food processor and process until chopped. Add cilantro and process until finely chopped. Mix roasted red pepper mix in with olive mix.
Cut toasted bread slices in half and layer each piece of toast with sliced mozzarella then add a large dollop of tapenade. Serve immediately.
Christine is the Wellness Manager with Mediterranean Living. She is passionate about wellness, fitness and food. Basically, she runs to eat! You can find her in the kitchen, experimenting with recipes or in the great outdoors on a long training run. She has a long-time love for Asian and Mediterranean cuisine and she particularly loves cooking with vegetables. She considers making vegetable carpacios to be a hobby. You can count on her to do too early stalking of farm fields in Hadley for local asparagus and waiting with baited breath for the Mountain View CSA and Golonka Farm Stand to open for the summer season. She loves supporting the local food economy through her service with the River Valley Market board of directors in Northampton, MA.