Epoisses PDO, Sun Blushed Tomato and Black Olive Tapenade Focaccia

from Vive le Cheese

Serves 4-6 people


1 whole Epoisses PDO cheese

1 large flat focaccia, rosemary flavoured is fine

100g sun blushed tomatoes

2 red peppers, oven roasted and skins removed

8 slices cured dried ham

1 bunch basil

Olive oil to drizzle

Salt and pepper

For the tapenade

100g black pitted olives

1 bunch fresh parsley

4 anchovy fillets

2 cloves peeled garlic

1 tsp capers

Juice 1 lemon

50ml olive oil

Mix the olives, anchovies, capers, lemon juice, garlic and olive oil into a rough paste. Add the parsley chopped by hand. Season with plenty of black pepper and add more olive oil if needed.

Slice the focaccia in half lengthways and open like a book. Spread the tapenade on the top half.

On the bottom half, drizzle with a good couple of tablespoons of olive oil. Lay on the sun blushed tomatoes, followed by the roasted peppers. Add seasoning to taste. Slice the cheese and lay on top of the peppers, followed by the cured ham and plenty of fresh basil.

Drizzle with another couple of tablespoons of olive oil, season with yet more black pepper and replace the top half of the bread. Wrap the sandwich tightly in cling film and leave in a cool place for a few hours. Lay something heavy on top of the sandwich to weigh it down and squash all the juices into the bread.

When ready to slice and serve, unwrap from the cling film and slice like a cake.

An alternative option would be to heat in a moderate oven for 15 minutes before serving so the cheese starts to melt and the bread becomes slightly crispy.


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