- 3 large red or yellow peppers, cut into sixths
- 3 small baby eggplants, cut lengthwise into 1/2" slices
- 1/2 lb. medium asparagus spears, trimmed
- 2 cups pitted Kalamata or mixed imported olives
- 2 Tbsp. capers
- 1 small clove garlic
- 1 tsp. grated lemon peel
- 1/4 cup extra-virgin olive oil
- 1 lb. Saint Albray® cheese, well chilled
- 6 6" ciabatta rolls, halved and toasted
- 1 1/2 oz. baby spinach leaves (about 3 cups)
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- Place St. Albray® cheese in the freezer for 15 minutes to firm up. Meanwhile, oil grill rack or grill pan and heat to medium-high. Grill vegetables, turning frequently, until tender, about 10-12 minutes for peppers and eggplant, and 6-8 minutes for asparagus.
- Meanwhile, make the tapénade: In a food processor, chop olives, capers, garlic and lemon peel; add oil and process to a coarse paste. Remove rind from cheese and cut into 18 slices. Spread 2 Tbsp. olive tapénade onto bottom of each roll, then layer with peppers, eggplant, spinach, cheese and asparagus. Serve immediately.
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