Name: Focaccia sandwich with roasted vegetables, tapenade and goats’ cheese
Cuisine: Italian
Ingredients: 1 small red or yellow pepper; 8 cloves garlic, halved; 1 medium courgette; olive oil; 1 medium aubergine; fresh herbs: any of basil, parsley, oregano, marjoram; 1 rosemary, tomato and onion loaf; 3 tblsps tapenade; 150 goats’ cheese sliced; ½ fennel bulb; 1 red onion

Preparation info

Difficulty
Easy

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

A recipe to turn one of the bread loaves into a meal. Though I’ve given specific vegetables and a cheese here, what I would really recommend is that you use what you’ve got and like. For me, the fennel is vital in the mix, but if you don’t like fennel don’t use it.

Ingredients

1 medium aubergine
olive oil
1 red onion
½ fennel bulb

Method

SLICE THE AUBERGINE crossways into rounds about 10 mm thick, cut these in half, brush them with oil and roast them in a hot oven, 380-400°F (Gas Mark 5-6), for ten to twelve minutes until cooked through and browned. Meanwhile slice the red onion and fennel in thin quarter-rings, toss them in olive

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Focaccia sandwich with roasted vegetables, tapenade and goats’ cheese

Ingredients

Method

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