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DRESS UP YOUR PANINI
Adding fresh dressings to your panini keeps sandwiches moist and flavorful.
Use a food processor to prepare many of these creamy, herby spreads.
Olive Tapenade
2 cups pitted oil-cured black olives
3 tablespoons drained capers
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 gloves garlic
2 teaspoons fresh thyme or 1 teaspoon dried
Pulse in food processor until mixture is coarse but uniform.
Roasted Garlic & Shallot Smear
10 shallots (roasted)
5 heads garlic (roasted)
2 ounces olive oil
2 ounces Balsamic vinegar
2 anchovy filets (optional)
1 tablespoon chopped fresh rosemary
4 ounces goat cheese
Salt and pepper to taste
Cut the tops off garlic heads. Drizzle 1 tablespoon olive oil over each garlic head.
Sprinkle salt on each. Wrap garlic heads in aluminum foil. Place in 425º - 450º oven
for 40 to 45 minutes until the garlic is soft and browned.
Trim shallots. Sprinkle with olive oil and add salt. Wrap in 2 packets of aluminum foil.
Place shallots into oven during the last 10 to 15 minutes of roasting the garlic. Roast
until golden brown, about 15 minutes, then cool to room temperature.
Place peeled garlic and shallots into a food processor, add remaining ingredients and
process until smooth. Refrigerate until needed.
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