Ingredients:
20 cm round loaf white bread
150 g green olives, pitted
150 g black olives, pitted
1 garlic cloves, chopped
1/4 cup fresh parsley leaves
1/4 cup oregano leaves
1 red capsicums, deseeded
40 ml lemon juice
100 ml olive oil
black pepper
140 g fresh mozzarella cheese, sliced
100 g baby rocket
150 g coarsley chopped tomatoes
Directions:
Split bread horizontally and remove bread from the inside leaving the crust.
Brush inside with olive oil and set aside.
Place olive, garlic, parsley, oregano, capsicum and lemon juice in porcessor and process until smooth paste.
The add some olive oil.
Season with pepper.
Spread half this olive tapenade on the base of bread crust.
Layer it with cheese, rocket, tomatoes and finish with rocket and with the remaining tapenade.
Cover top of bread and wrap in plastic.
Place on a plate and weigh down with another plate and some tines of food.
Refrigerate for at least one hour or overnight.
To serve, unwrap and cut in wedges.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.