Capicollo maki with dried tomatoes and grilling cheese from Geneviève Everell
- Make the maki base (see page 4).
- Spread dried tomato tapenade onto rice in the middle of the nori sheet.
- Place slices of capicollo on top of the tapenade.
- 4. Roll it up (see page 4) and cut it into pieces.
- Grill the slices of Le St-Vallier cheese in a skillet until golden brown.
- Garnish each maki with a slice of grilled cheese, a little tapenade, and green onion.