Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Crispy Prosciutto Caprese Panini with Shoestring Fries

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Crispy Prosciutto Caprese Panini with Shoestring Fries Empty Crispy Prosciutto Caprese Panini with Shoestring Fries

    Post by Lobo Wed Jan 20, 2016 1:06 am

    Crispy Prosciutto Caprese Panini with Shoestring Fries Img96l
    Crispy Prosciutto Caprese Panini with Shoestring Fries
    Crispy Prosciutto Caprese Panini with Shoestring Fries Translucent
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    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 4
    Made with fresh mozzarella cheese, basil oil and vine-ripened tomatoes, this panini is a fun play on the Italian caprese salad. The addition of crispy prosciutto takes the toasty sandwich to a delicious new level.







    • 206

    Ingredients:


    • 3/4 oz. fresh basil leaves
    • 1/2 cup extra-virgin olive oil, plus more for brushing
    • 8 slices sweet batard, cut on the bias 1/2 inch thick

    • 8 oz. fresh buffalo mozzarella cheese, sliced
    • 8 thin slices prosciutto
    • 1 large tomato, cut into 8 slices, each 1/2 inch thick
    • Freshly ground pepper, to taste
    • Shoestring fries for serving

    Related Recipes


    Crispy Prosciutto Caprese Panini with Shoestring Fries Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, full-bodied red wines from our Wine Club.

    Directions:

    In a blender or food processor, combine the basil and the 1/2 cup olive oil and blend until almost smooth. Strain the mixture through a fine-mesh sieve; set aside.

    Brush one side of each bread slice with plain olive oil. Lay the slices, oiled side down, on a work surface and brush the top of each slice with some of the basil oil. Layer the cheese evenly on 4 of the bread slices.

    Preheat an electric panini press on the “sear” setting according to the manufacturer’s instructions. Working in batches, place the prosciutto on the preheated panini press, close the lid and cook until crisp, about 2 minutes per batch; transfer to a plate. Place 2 prosciutto slices on each cheese-topped bread slice, then top each with 2 tomato slices. Season the tomatoes lightly with pepper. Top each with one of the remaining bread slices, plain olive oil side up.

    Adjust the panini press to the “panini” setting. Place 2 sandwiches on the panini press, close the lid and cook until the bread is crisp and the cheese is melted, about 4 minutes. Repeat to cook the remaining sandwiches. Gently open the sandwiches and drizzle each with 1 tsp. of the basil oil. Serve immediately with shoestring fries. Serves 4.

    Williams-Sonoma Kitchen.

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