and topped with sun warmed tomato slices.
First grill one side of the round flat bread (we get these called Panini in the freezer section)until just crisp. Turn over, spread with either of the following and set back over the fire till slightly crisping underneath.
Last week-end this was such a hit.
Pesto: fresh basil, garlic clove, pine nuts and grand pandano cheese. Top with halved grape tomatoes from the garden.
And this one went down a treat too:
Slice up fresh mushrooms. I used three large sized portabello. Saute in a little olive oil till softened and almost dry. Add balsamic vinegar and sautee a little longer. (I like my mushrooms to be a bit more than 'al dente')
Set aside in a bowl.
When it comes time to do the panini place thin slices of goats cheese on the 2nd side of bread after toasting. Top with the mushrooms and gently toast the underside.
Garnish with a little chopped fresh parsley.
Tonight I am doing these toppings on oven grilled polenta.
First grill one side of the round flat bread (we get these called Panini in the freezer section)until just crisp. Turn over, spread with either of the following and set back over the fire till slightly crisping underneath.
Last week-end this was such a hit.
Pesto: fresh basil, garlic clove, pine nuts and grand pandano cheese. Top with halved grape tomatoes from the garden.
And this one went down a treat too:
Slice up fresh mushrooms. I used three large sized portabello. Saute in a little olive oil till softened and almost dry. Add balsamic vinegar and sautee a little longer. (I like my mushrooms to be a bit more than 'al dente')
Set aside in a bowl.
When it comes time to do the panini place thin slices of goats cheese on the 2nd side of bread after toasting. Top with the mushrooms and gently toast the underside.
Garnish with a little chopped fresh parsley.
Tonight I am doing these toppings on oven grilled polenta.