Ingredients
1 loaf cucolo
1/2 cup Olive Tapenade
1 ball (12 ounces) fresh mozzarella
1 cup loosely packed fresh basil leaves
2 yellow tomatoes, sliced 1/2 inch thick
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper
Preparation
Slice cucolo crosswise into 2 rounds. Spread both rounds with tapenade. Arrange slices of mozzarella, basil, and tomato on the bottom half. Drizzle with olive oil; season with salt and pepper. Top with the remaining half loaf.
