1] Prepare the tapioca per recipe instructions.
2] Place 1 tsp. of canola oil on a heated flat griddle. Place 3 oz. of mushrooms on the griddle. Season to taste with salt and pepper.
3] Place 3 oz. of spinach on the heated griddle. Season to taste with salt and pepper. Cook until the spinach just begins to wilt.
4] With the original side down, evenly spread the spinach out on the bottom half of the tapioca. Spread 2 oz. of tapenade out on top of the spinach. Spread the mushrooms out on top of the tapenade.
5] Sprinkle 1 oz. of crumbled goat cheese on top of the mushrooms. Place in a heated 350°F convection oven to warm the cheese. Fold the top of the tapioca over the top of the cheese. Place on a warmed serving plate. Leave the half-moon edge exposed.
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