| Cento Italian Tea Sandwiches | ||
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Prep. Time: 8 minutes 1 medium ciabatta loaf ½ cup Cento 3 Olive Bruschetta ½ lb fresh salted mozzarella cheese, thinly sliced 12 oz Cento Roasted Red Peppers, drained 5 Fresh Basil Leaves Bellino Extra Virgin Olive Oil, to taste |
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| Split ciabatta in half lengthwise. Evenly spread olive tapenade on both pieces. On bottom half arrange cheese, peppers, and basil. Drizzle with oil; top with remaining ciabatta half. Using a serrated knife, slice sandwich from top to bottom. Cut each half into six smaller sandwiches, making a total of 12 sandwiches. Arrange on serving platter and serve. Serves 6. |