Ingredients
- 1/2 cup pitted kalamata olives
- 1/4 cup extra virgin olive oil
- 1 tbsp. lemon juice
- 1 tbsp. capers
- 1 tsp ground cumin
- 1/2 tsp Aleppo pepper
- 1/2 tsp garlic powder, preferably roasted
- 1/2 tsp onion powder
- 1/4 tsp cardamom
- pepper to taste
- 1 cup roasted red peppers
- 2 tbsp. chopped cilantro
- 6 pieces sourdough bread, toasted
- 1 pound fresh mozzarella, thinly sliced
Method
- 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.