Chevre Pepper Tapenade Sandwiches


By Shannon O'Donnell

Here's an easy little sandwich to put together for a nice spring time supper (but it'll do year round!).

Chevre Pepper Tapenade Sanwiches

1 loaf of ciabatta or focaccia
¾ cup fresh chevre (goat) cheese
1 jar (about 8 oz) roasted red peppers, drained
2 cups arugula
¾ cup olive tapenade
1)      With a long serrated knife, cut bread in half horizontally.
2)      Spread cut side of bread bottom with goat cheese. Cover cheese with peppers and arugula. Spread upper crust with tapenade.
3)      Put together and cut into sandwich portions.
Serves 4 to 6.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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