Best Tapenade For Prosciutto And Pesto Panini Recipes

Prosciutto and Pesto Panini image

Provided by Martha Stewart

Number Of Ingredients 8

One 10-ounce loaf ciabatta, halved horizontally and soft interior removed
1/3 cup Pesto for Prosciutto Panini
Extra-virgin olive oil
1/3 pound Prosciutto de Parma, thinly sliced
Tapenade for Prosciutto and Pesto Panini, optional
1/4 pound fontina cheese, thinly sliced
1/2 cup baby arugula or basil, optional
Coarse salt and freshly ground pepper

Steps:

Preheat a grill pan over medium-high heat or a panini press.
Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
Cut sandwich into quarters. Serve immediately.

Pesto for Prosciutto Panini image

Provided by Martha Stewart

Yield Makes about 3 cups

Number Of Ingredients 6

2 cups extra-virgin olive oil
1/2 cup Parmigiano Reggiano
1/4 cup pine nuts
1 teaspoon unsalted butter, room temperature
2 bunches basil, leaves only, well washed and dried
Coarse salt and freshly ground pepper

Steps:

In a food processor, combine the oil, cheese, pine nuts, and butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks.

Mixed-Olive Tapenade image

Provided by Martha Stewart

Time 15m

Yield Makes 1 cup

Number Of Ingredients 7

3 anchovy fillets in oil, minced
1/2 teaspoon kosher salt
1/3 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1 cup mixed olives, such as Niçoise, Kalamata, and Castelvetrano, pitted and sliced, or halved if small
2 cloves garlic, minced (2 teaspoons)
1 tablespoon fresh thyme leaves

Steps:

Sprinkle anchovies with salt; mash into a paste with the side of a knife. Transfer to a skillet with remaining ingredients, stirring to combine. Cook over medium heat until mixture is fragrant and comes to a bare simmer, 2 to 3 minutes. Let cool slightly and serve, or refrigerate in an airtight container up to 1 week; gently reheat in a skillet or microwave before serving.

Tapenade for Prosciutto and Pesto Panini image

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 9

1 cup Kalamata or Nicoise olives, pitted
1 clove garlic, peeled
1 tablespoon capers, drained and rinsed
3 oil-cured anchovy fillets
Zest of half a lemon
Freshly ground pepper, to taste
1 teaspoon Dijon mustard, optional
2 tablespoons chopped parsley, optional
1 to 2 tablespoons extra-virgin olive oil

Steps:

Coarsely chop olives garlic, capers, anchovies, and lemon zest on a parchment covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and stir in enough olive oil to bind the mixture together.