Sunday, May 1, 2011

Panninni

I actually don't remember what this was called. It was not Brushetta. It was a recipe from Giada's cooking show.

spray or grease a glass caserole dish with butter

Slice fresh tomatoes thick enough they will not break or tear apart. Layer on the bottom
of glass pan. Drizzle with balsamic vineager. The better the brand the better. I use modena.
layer again with fresh basil leaves.
sprinkle chopped garlic cloves over the whole thing. Use about 4 cloves.
layer again with sliced soft mozzerell in a roll, cut 1/2" thick
layer again with a fresh country bread, I used potato bread but any good bread cut slightly thicker than the norm.
Drozzle bread with olive oil
Place in oven until mozzerella starts to soften and cook and bread is just toasted.

Cut into squares and serve hot.

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