Summer delight between two slices of bread
Harmoniously combining wine and food is at the heart of every Mediterranean cuisine. These tapenade tramezzini with grilled vegetables and creamy burrata are a prime example of uncomplicated enjoyment with depth. The roasted vegetables bring roasted aromas, the tapenade provides spice, while the burrata provides a creamy lightness. Combined with an elegant rosé, the result is a dish that works both as an appetizer and as a light main course. Ideal for balmy summer evenings in the garden or as a highlight on a picnic.
Ideal wine pairing: Rosé de Provence AOC (Provence, France)
A classic Rosé de Provence brings exactly what this dish needs: freshness, fruit and elegance. The typical aromas of strawberry, red grapefruit and a hint of Provençal herbs harmonize perfectly with the Mediterranean vegetables and the salty depth of the tapenade. The creamy burrata benefits from the fine acidity of the wine, which makes the dish feel more lively overall. Its delicate structure allows the rosé not to dominate, but to support the variety of flavors in the sandwich. In summer, there is hardly a better pairing for Mediterranean cuisine.
Further wine recommendations for this dish
Grenache Rosé IGP Pays d’Oc (Languedoc, France)
An uncomplicated rosé with lots of fruit and lightness. The strawberry and raspberry notes support the sweet aromas of the grilled vegetables. Its juicy structure brings freshness, while the moderate alcohol keeps the pairing airy and summery. Ideal for outdoor picnics or light lunches.
Côtes de Provence AOP Rosé (Provence, France)
With its combination of freshness, minerality and floral elegance, this rosé is a stylish companion. The notes of watermelon, peach and citrus contrast beautifully with the savoury tapenade. The fine tartness of the wine supports the spice in the sandwich.
Pinot Noir Rosé (Palatinate, Germany)
A German rosé with elegance and freshness. Its aromas of red currants and a hint of rhubarb give the dish a lively touch. Due to its acid structure, the burrata looks even creamier and the vegetables fresher.
Syrah Rosé (Stellenbosch WO, South Africa)
An expressive representative from the New World. With aromas of red berries, spices and a slight hint of pepper. Ideal for supporting the tapenade and perfect with grilled components. The freshness is retained, while the wine brings more depth into play.
Zinfandel Rosé (California, USA)
With its slightly richer fruit (watermelon, strawberry, hibiscus), this rosé is a modern alternative. Especially suitable if you round off the dish with some chili or paprika. The sweetness of the wine balances out any bitter substances of the vegetables.
The recipe:
Tapenade-Tramezzini mit gegrilltem Gemüse & Burrata
Cooking utensils
- 1 Grillpfanne oder Kontaktgrill
- 1 Messer & Schneidebrett
- 1 Rührschüssel
- 1 Löffel
- 1 Backpapier (zum Beschweren beim Grillen)
Ingredients
Für das Sandwich:
- 4 Scheiben Sandwichbrot Tramezzini
- 1 kleine Zucchini
- 1 kleine Aubergine
- 1 rote Paprika
- 2 EL Olivenöl
- Salz & Pfeffer
Für die Tapenade:
- 75 g schwarze Oliven entsteint
- 1 TL Kapern
- 1 TL Zitronensaft
- 1 TL Olivenöl
- 1 kleine Knoblauchzehe optional
Weitere Zutaten:
- 1 Kugel Burrata
- Frischer Basilikum
Preparation
Gemüse grillen:
- Zucchini, Aubergine und Paprika in Scheiben schneiden, mit Öl, Salz & Pfeffer marinieren.
- In Grillpfanne oder Kontaktgrill scharf angrillen, bis Röstaromen entstehen.
Tapenade herstellen:
- Alle Zutaten in einem Mixer oder Mörser zu einer Paste verarbeiten.
- Mit Salz & Pfeffer abschmecken.
Sandwich zusammenbauen:
- Brotscheiben toasten oder kurz angrillen.
- Unterseite mit Tapenade bestreichen, gegrilltes Gemüse darübergeben.
- Burrata zerteilen und auf dem Gemüse verteilen.
- Mit Basilikum toppen, zweite Brotscheibe auflegen. Halbieren und servieren.
Empfohlene Beilagen:
- Kleiner Rucolasalat mit Zitrus-Vinaigrette
- Marinierte Oliven
- Chips aus Pastinake oder Süßkartoffel
