Tomato Basil Soup
Not many foods appeal equally to people from 12 to 97 years old. Our granddaughters want this Tomato Basil Soup as part of our Christmas Eve dinner; it is a favorite of their paternal grandfather; our...
Tangy goat cheese, fresh pesto and seasonal heirlooms on crunchy whole-grain bread.
Ingredients
- 4 slices of bread
- 4 tablespoons pesto
- 2 medium heirloom tomatoes
- ½ cup spinach
- 2 tablespoons chèvre (goat cheese)
- Olive oil spray
Instructions
Heat panini press to medium-high heat.
Spread 2 tablespoons of pesto on 2 slices of bread and set aside.
Cut tomatoes into ¼” thick slices and layer on top of pesto-covered slices of bread.
Crumble and sprinkle about 1 tablespoon of goat cheese over tomato'd, pesto'd slices.
Layer spinach over goat cheese and top with another slice of bread.
Spray panini press with olive oil and gently place sandwiches into the panini press.
Cook for 8—10 minutes, or until the bread is crispy and browned. Every sandwich press will vary.
Slice and enjoy!
Recipe courtesy of The Fitchen
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