Zucchini and Goat Cheese Baguettes with Olive Tapenade
Roasted summer squash and tangy goat cheese meet a punchy homemade tapenade
Why This Recipe Works
Roasting the zucchini at high heat develops a caramelized flavor that balances the sharp tang of the goat cheese and tapenade. This sandwich relies on the contrast between warm, tender squash and fresh, bright mint-flecked greens.
Instructions
Adjust the oven rack to the middle position and heat the oven to 425°F. Toss the zucchini with oil, salt, and pepper on a foil-lined rimmed baking sheet, then spread into a single layer.
Bake until the zucchini are spotty brown on both sides, about 15 minutes, flipping them halfway through the cooking time.
Pulse the olives, oil, shallot, lemon juice, garlic, and capers in a food processor until the mixture forms a slightly chunky paste, about 10 pulses. Avoid overprocessing; you want a coarse texture, not a smooth puree.
Whisk the remaining oil and lemon juice together in a medium bowl, then toss with the mesclun and mint until coated. Season with salt and pepper to taste.
Spread the goat cheese evenly over the cut sides of each baguette length. Assemble the sandwiches by layering the tapenade, roasted zucchini, and dressed greens between the bread. Press gently on the sandwiches to set the layers and serve immediately.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 2 days.
