Tomato Basil Fresh Mozzarella Prosciutto Panini Food

TOMATO, BASIL, FRESH MOZZARELLA & PROSCIUTTO PANINI RECIPE

Steps:

• Cut the focaccia in half horizontally and then into 6 equal squares.
• Remove the top 6 squares, leaving the focaccia in its original shape.
• Brush the inner sides of the top 6 squares with the tapenade.
• In a medium bowl whisk together the green onions, capers, oregano, olive oil, sherry wine vinegar, salt and pepper to taste. Drizzle the mix evenly over the bottom squares.
• Alternately layer the tomato slices, mozzarella, basil leaves and prosciutto, overlapping them on top of the bottom squares of focaccia.
• Top with the Parmesan cheese.
• Replace the top squares of the focaccia and, following the cut marks on the top pieces as a guide, cut through the filling of the sandwiches.
• Separate into 6 individual servings, slice each on the diagonal and garnish each with a sprig of fresh basil. Serve immediately.

PROSCIUTTO, MOZZARELLA, TOMATO & BASIL PANINI

Steps:

• Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper.
• Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread.
• Drizzle lightly with dressing, then sprinkle with salt and pepper.
• Press top of bread over.
• Cut bread equally into 4 sandwiches.
• Prepare barbecue (medium heat).
• Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

PROSCIUTTO AND MOZZARELLA PANINI

Steps:

• Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
• Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
• Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
• Photograph my Andrew Mccaul

PROSCIUTTO-WRAPPED MOZZARELLA & BASIL

Steps:

• Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball.
• Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter.
• Repeat with the remaining ingredients. Drizzle with the olive oil and serve. These keep at room temperature for up to 1 hour before serving.

FRESH MOZZARELLA-TOMATO-BASIL SALAD

Steps:

• Cut mozzarella into 12 slices.
• Slice tomatoes; sprinkle evenly with salt.
• Alternate cheese and tomato slices on a platter.
• Drizzle with olive oil.
• Cover and chill 4 hours.
• Sprinkle with fresh ground pepper and basil before serving.

CAPRESE PANINI (MOZZARELLA, TOMATOES AND BASIL)

Steps:

• Preheat an electric panini maker according to the manufacturer's instructions.
• Brush one side of each bread slice with olive oil.
• Lay the slices, oiled side down, on a clean work surface.
• Spread the top of each slice with 1 Tbs mayonnaise.
• Place the cheese on one slice and top with the tomato slices.
• Drizzle with the vinegar and season with salt and pepper.
• Top with the basil, then with the other bread slice, oiled side up.
• Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
• Transfer the sandwich to a cutting board and cut in half.
• Serve immediately.
• Serves 1.