Tuesday, January 8, 2008


Black olive tabenade is one of my very favourite things. It is expensive, but well worth a little extra grad student debt. Also, it has come to the rescue of at least one thoroughly drunk co-blogger. Here it is put to good use with melted mozzarella. I suppose the grill in the department kitchen could be used for this...


Olive Oil
Black Pepper
Prosciutto (optional)

1. Slice ciabatta, and toast under a grill until just golden on each side.
2. Smother with tabenade, then layer with shreds of prosciutto (if you keep the slices whole, it will disappear into your mouth in your first bite, which may be no bad thing), and then slices of mozarella.
3. Drizzle a little olive oil and grind some black pepper.
4. Place under the grill until the mozarella melts.

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