ARRIVEDERCI SUMMER PANINI

ARRIVEDERCI SUMMER PANINI image

Number Of Ingredients 8

1/2 clove of garlic
1 tablespoons olive oil
1 cup organic ricotta cheese
1/2 cup fresh basil
1/2 teaspoon fine grain sea salt
1 ball of fresh mozzarella
3 Heirloom tomatoes, sliced 1/4-inch thick
1 slab of ciabatta, foccacia, or other flat, pressable bread

Steps:

1. Combine the garlic, olive oil, ricotta, basil and salt in a food processor and blend for about 15 seconds or until the cheese turns pale green. Set aside. 2. Cut the slab of bread in half horizontally and then cut it into the size and shape of sandwiches you like. If the bread is fluffy, you can remove some of the center so that the ingredients will have a little well to settle in. 3. Slice mozzarella into 1/4-inch thick rounds. If the mozzarella hangs over the side of the bread, cut the rounds in half. 4. Drizzle the tomato slices with a some olive oil and season with a little salt and pepper. 5. Spread ricotta mixture on the top and bottom of each sandwich and place mozzarella slices inside. Press in a panini maker, or cook in a skillet with a weight on top on the sandwiches (there are numerous options here: a foil-covered brick, a filled tea kettle, a heavy cast-iron lid, etc) until cheese is melted. 6. Open the sandwiches and line with tomatoes, close them and serve.