Recipe: Panini Recipes, Basil Pesto, Tapenade, Cherry Pepper Relish, and Perpperonata

PANINI RECIPES

"Panini come in all shapes and sizes, and they're really easy to make. Some panini are served hot off the press, while others are served cold. To make a hot panini, you will need a panini press, which basically is a hot clamshell-style grill. The press can be found in most department stores or gourmet cookware outlets."

INGREDIENTS:

I) Basil Pesto (recipe follows) - Basil, olive oil, garlic, pinenuts, Parmesan cheese

II) Tapenade (recipe follows) - Pitted Calamata olives, anchovies, garlic, capers, olive oil

III) Cherry Pepper Relish (recipe follows) - Chopped sweet cherry peppers, Calamata olives (green), tomato, red onion in vinaigrette dressings

IV) Pepperonata (recipe follows) - Diced sweet onions and red bell pepper. Saute in olive oil then add Balsamic vinegar. Add fresh rosemary while sauteing

Meats - Mortadella, salami, Proscuitto di Parma and rosemary ham (These meats can easily be substituted with roast turkey breast, grilled chicken, or even cooked steak and cooked seafood)

Cheese - Provolone, fresh Mozzarella, Fontina, smoked Mozzarella

Veggies - Grilled eggplant, tomatoes, arugula, basil, spring mix

Breads - Ciabatta, Francesi, sweet French Focaccia

RECIPES

I) CIABATTA BREAD - Pesto spread, rosemary ham, sliced tomato, Provolone cheese. Press on grill.

II) SOFT FRENCH - Black Olive Tapenade, Proscuitto di Parma, goat cheese and arugula. Press on grill.

III) FOCACCIA BREAD - Peppernata, fresh Mozzarella cheese, (1) grilled eggplant, (1) grilled portabella mushroom, fresh basil leaves and sundried tomatoes. Press on grill.

IV) FRANCESI BREAD - Cherry pepper relish, mortadella, salami, smoked Mozzarella and shredded Romaine lettuce.

BASIL PESTO

2 cups basil
1/4 cup olive oil
1/4 cut pinenuts
1/2 cup grated Parmesan cheese
2 cloves chopped fresh garlic
pinch of salt and pepper

Combine ingredients and blend or process until coarse

VARIATION: substitute sundried tomatoes for basil

BLACK OLIVE TAPENADE

1 1/2 cup Gaettas pitted black olives
1 teaspoon capers
1 teaspoon chopped garlic
pinch of red pepper flakes
1/4 cup olive oil for blending

Place all ingredients in a blender or food processor. Slowly add olive oil until mixture is barely smooth.

CHERRY PEPPER RELISH

1/2 cup sweet cherry peppers, chopped
1/2 cut tomatoes, chopped
1/4 cup garlic-stuffed green olives, chopped
1/4 cup red onion vinaigrette

Combine all ingredients, blending by hand with a spoon.

PEPPERONATA

2 cups red bell pepper, chopped
1 cup sweet onion chopped
1/2 cup olive oil
1/4 cup Balsamic vinegar

Saute peppers and onions in olive oil. Add vinegar and reduce down

Excerpt from: Merced Sun-Star article by Vincent D'Angelo, May 19, 2007