Ingredients
- 1 piece Barn First Cowles
- 1 baguette bread loaf, sliced
- ¾ cup black olive tapenade spread
- 2 avocados, cut in small cubes
- ½ cup garlic butter, melted
- 1 tablespoon fresh, chopped parsley
- 3 tablespoons red pepper, diced
Directions
- Heat barbeque and spray with non-stick cooking spray.
- Grill Cowles for 30-45 seconds, turn cheese 90 degrees, and continue cooking for another 30-45 seconds, creating a diamond shape grill pattern.
- Turn Cowles over and repeat. Remove Cowles from grill and allow to cool completely and refrigerate.
- Preheat oven to 375° F.
- Slice baguette into thick slices, and place on a baking sheet.
- Brush melted garlic butter on each slice and bake for 5 minutes.
- Thinly slice Cowles and place on each piece of bread. Spoon olive tapenade on top.
- Mix avocado and red pepper together in small bowl and spoon on top of Cowles and tapenade. Sprinkle with parsley and bake for 3-4 minutes until the Cowles is soft and bubbling.
Recipe courtesy of the Neighboring Food Co-op Association.