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Cote Hill Lindum summer roast veg toastie 05 Jul


290g jar of pitted kalamata black olives (160g drained weight)
1 tbsp capers
2 anchovy fillets
50ml olive oil
1 tsp red wine vinegar

Roast veg:

1 Courgette
1/2 Red Onion
1 Red Pepper
1 tbsp Olive Oil
2 tsp Balsamic vinegar
Salt & Pepper

Roast Veg
200g Cote Hill Lindum
8 slices of good quality bread

  • Preheat oven to 190°C Gas Mark 5
  • Place onion, pepper, & courgette on prepared baking sheet. Drizzle with olive oil, balsamic vinegar & seasoning, giving it a good toss. Roast vegetables, turning once, for 30 to 35 minutes, or until tender (this can be made ahead or leftover from a previous meal)
  • To make the tapenade blitz all the ingredients in a small food processor and season with black pepper
  • Spread the tapenade on one side of each slice of bread. Butter the opposite side.
  • Arrange the roast veg thinly over 4 slices of the bread on the tapenade side
  • Slice and layer the Cote Hill Lindum on top then finish with a second slice.
  • Heat through in a frying pan turning regularly until golden brown and the Lindum is oozy
  • Serve with a summer salad dressed with a honey dressing

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