#figtapenade

These Peach and Mozzarella Paninis with Fig-Shallot Tapenade are a delightful combination of sweet and savory flavors. The juicy peaches and creamy mozzarella are complemented by the rich and tangy Fig-Shallot Tapenade. Perfect for a quick and tasty lunch or dinner.

Ingredients: 2 ripe peaches, sliced. 8 slices of mozzarella cheese. 4 ciabatta rolls, split. 1/2 cup fresh basil leaves. 1/4 cup olive oil. Salt and pepper to taste. For the Fig-Shallot Tapenade:. 1 cup dried figs, chopped. 2 shallots, finely minced. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. 1/4 cup water. Salt and pepper to taste.

Instructions: Warm up a grill pan or panini press over medium-high heat. In a saucepan, mix the chopped dried figs, minced shallots, balsamic vinegar, olive oil, water, salt, and pepper to make the Fig-Shallot Tapenade. Put the pan on medium heat and cook for 5 to 7 minutes, or until the figs get soft and the mixture gets thick. Take it off the heat and let it cool down. Spread olive oil inside the split ciabatta rolls. On the bottom half of each roll, put sliced peaches and mozzarella cheese. Tear up some fresh basil leaves and sprinkle them on top of the peaches and cheese. Sprinkle some more olive oil on top and add salt and pepper to taste. Put a lot of the Fig-Shallot Tapenade on the top half of each roll. To make a sandwich, put the top and bottom halves of the rolls together. The panini press or grill pan should already be hot when you put the sandwiches on it. Put it on the grill for three to five minutes, or until the cheese melts and the bread gets crispy. Take them off the heat and let them cool down a bit before you serve them. Feel free to eat your warm Peach and Mozzarella Paninis with Fig-Shallot Tapenade right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

This dish is a tasty and healthy vegan side dish or light main course because it has roasted broccoli and a flavorful olive and fig tapenade. The tapenade gives the dish a rich, savory-sweet taste that goes well with the broccoli's earthy taste.

Ingredients: 1 large head of broccoli, cut into florets. 2 tablespoons olive oil. Salt and pepper, to taste. 1/2 cup kalamata olives, pitted. 1/4 cup dried figs, chopped. 2 tablespoons capers. 1 garlic clove. 1 tablespoon lemon juice. 2 tablespoons chopped fresh parsley.

Instructions: Turn on the oven and heat it up to 400F 200C. Add broccoli florets to a large bowl and season with salt and pepper. Add 1 tablespoon of olive oil and toss to coat. Place the broccoli in a single layer on a baking sheet. Roast for 20 minutes, or until soft and slightly browned. Get the tapenade ready while the broccoli roasts. Put the garlic, lemon juice, olives, figs, capers, and the rest of the olive oil in a food processor. Use pulses to break up the mixture into small pieces and mix them together well. Place the broccoli that has been roasted on a serving dish and spread the tapenade on top of it. Add chopped parsley on top, and serve hot.