Ingredients:
1 ciabatta bread
6 sliced tomatoes
6 oz sliced Tomme de Savoie
3 oz. black olive tapenade
2 oz. walnuts
Fresh basil
Extra-virgin olive oil
Fleur de Sel sea salt
Freshly ground black pepper
Pinch of Herbes de Provence
Directions:
Cut the ciabatta in half lengthwise and briefly toast crust-side up. Quikly spread olive tapenade on the bread. Alternate rows of tomatoes and Tomme de Savoie on top, stuffing basil leaves inbetween layers. Sprinkle with salt, pepper & herbes de Provence and return under broiler, until cheese begins to toast and tomatoes darken. Plate immediatly and drizzle with extra virgin olive oil.
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