RECIPES
SMOKED MOZZARELLA AND ROASTED PEPPER
WITH OLIVE DRESSING
ON ITALIAN BREAD
- 4 Kalamata or other brine-cured black olives, pitted
- 1 tablespoon fresh lemon juice
- 1 cup olive oil
- 1 garlic clove, or to taste
- 1/8 teaspoon cayenne, or to taste
- Four 4-inch lengths of Italian bread, halved horizontally
- 1 large yellow or red bell pepper, roasted and quartered
- 1 pound Maplebrook Farm smoked mozzarella, sliced thin
- 1 cup loosely packed fresh basil leaves
In a blender blend the olives, the lemon juice, the oil, the garlic, and the cayenne until the mixture is smooth and brush the cut side of the bread with the olive dressing Divide the roasted pepper, the smoked mozzarella and the basil among the bottom halves of the bread and cover the sandwiches with the top halves of the bread pressing them firmly.
Makes 4 sandwiches