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Cote Hill Lindum summer roast veg toastie 05 Jul

Ingredients

Tapenade:
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

Toastie:
Tapenade
Roast Veg
200g Cote Hill Lindum
8 slices of good quality bread
butter

  • 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

    Find out more: cotehill.com

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      We are ready for the return of events at the Showground, find out more about the safety measures we now have in place. For updates on upcoming events please visit our What's On page.

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