So what did I make for dinner? Grilled paninis with a cheesey ricotta-based filling, laced with garlic and topped with ripe tomatoes and baby spinach... deeeelish.
Tomato Basil Panini
1/2 cup grated mozzarella cheese
1/2 cup ricotta cheese
1/4 cup fresh basil, thinly sliced
2 tbsp grated parmesan cheese
1 clove garlic, minced
4 cocktail tomatoes, thinly sliced
couple handfuls baby spinach
salt & pepper
1 tbsp olive oil
2 whole wheat paninis
Heat your panini grill (I use my Gordon Ramsay grill) to medium-high. In a bowl, combine mozza, ricotta, basil, parmesan, garlic, salt & pepper. Set aside.
Lightly coat one side of each of the paninis with olive oil, flip over and spread half of each with a couple tablespoons of the cheese mixture.
Layer with tomatoes, then a handful of baby spinach.
Top that off with the rest of your cheeze mixture and carefully fold in half.
Place on your grill and pull down the lid of the grill. grrrrrrrriiiiiiiilllllll for about 6 or 7 minutes - keep an eye on it though; no need to burn for no reason!
|I spied this at the end: "Panini Grillin' & Thrillin'..."|