Caprese Panini Recipe and Ideas for a Spring Menu
Is there anything better for a quick spring dinner than Caprese Panini? The gooey melted cheese, rich pesto and combination of fresh and sun dried tomatoes gives each bite a sweet tang of flavor.
Spring days are so busy at my house, getting the yard in order. There’s planting to do, weeding and basic clean up, so after a long day in the yard, the last thing I want is to cook a cumbersome dinner. I find that a grilled sandwich with a small salad really hits the spot.
My Caprese Panini recipe uses fresh homemade Pesto, but you could buy prepared pesto to make it even easier.
When making homemade pesto, I like to use walnuts instead of the traditional pine nuts. I always have walnuts on hand, and they give the pesto a rich warm flavor!
Are you ready for great inspiration for simple spring meals? Then join me for:
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Janice will join us in our virtual class as we cook some of her favorite Parisian inspired dishes.
She will regale us with stories of Paris and answer questions you may have!
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1 loaf French bread sliced in about ¾ inch slices
6 slices provolone cheese or fresh mozzarella
½ cup sun dried tomatoes drained and chopped
2 large tomatoes sliced thin and drained
1/3 cup fresh basil pesto
Brush grill pan with olive oil and turn burner to medium heat. Make sandwiches by spreading a generous amount of pesto on every other slice of bread. Sprinkle pesto with sundried tomatoes. Add cheese and fresh tomato slices and top with additional bread slice to create a sandwich. Place sandwiches on grill with a panini press on top; grill each side for about 2 minutes until golden brown.
1 ½ cups fresh basil compacted
2 garlic cloves
½ cup walnuts
1/3 cup parmesan cheese grated
1 tablespoon olive oil
½ teaspoon sea salt
Place basil, garlic, walnuts, salt in food processor, pulse until smooth, add parmesan, olive oil and process until mixed well.
Enjoy Caprese Panini Recipe and Register NOW for Cooking and Book Chat!
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