These Peach and Mozzarella Paninis with Fig-Shallot Tapenade are a delightful combination of sweet and savory flavors. The juicy peaches and creamy mozzarella are complemented by the rich and tangy Fig-Shallot Tapenade. Perfect for a quick and tasty lunch or dinner.
Ingredients: 2 ripe peaches, sliced. 8 slices of mozzarella cheese. 4 ciabatta rolls, split. 1/2 cup fresh basil leaves. 1/4 cup olive oil. Salt and pepper to taste. For the Fig-Shallot Tapenade:. 1 cup dried figs, chopped. 2 shallots, finely minced. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. 1/4 cup water. Salt and pepper to taste.
Instructions: Warm up a grill pan or panini press over medium-high heat. In a saucepan, mix the chopped dried figs, minced shallots, balsamic vinegar, olive oil, water, salt, and pepper to make the Fig-Shallot Tapenade. Put the pan on medium heat and cook for 5 to 7 minutes, or until the figs get soft and the mixture gets thick. Take it off the heat and let it cool down. Spread olive oil inside the split ciabatta rolls. On the bottom half of each roll, put sliced peaches and mozzarella cheese. Tear up some fresh basil leaves and sprinkle them on top of the peaches and cheese. Sprinkle some more olive oil on top and add salt and pepper to taste. Put a lot of the Fig-Shallot Tapenade on the top half of each roll. To make a sandwich, put the top and bottom halves of the rolls together. The panini press or grill pan should already be hot when you put the sandwiches on it. Put it on the grill for three to five minutes, or until the cheese melts and the bread gets crispy. Take them off the heat and let them cool down a bit before you serve them. Feel free to eat your warm Peach and Mozzarella Paninis with Fig-Shallot Tapenade right away.
Prep Time: 15 minutes
Cook Time: 10 minutes
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