Tag: French bread

Eggplant Panini with Pesto

My friend gave me eggplants from her garden, and I used it to make this delicious hot pressed sandwich. If you can find a whole wheat baguette, even better! A perfect summer panini made with eggplant, tomatoes, mozzarella and skinny pesto[1] on crispy French bread. Make this for one, or for the whole family.

I love, love, LOVE Panini night in my house because everyone is happy and they are so easy to make. If you’re capable of making a grilled cheese, then you can make a panini, that’s how simple and you don’t need a fancy panini press to make it. Prior to owning my panini press, I used my George Forman grill or made them on the stove in a grill pan with an iron skillet on top to press it down.

I grilled the eggplant right on the panini press, so there’s no dirtying extra pans. A perfect Meatless Monday dish, and even the meat-lovers in your house will enjoy this sandwich. 

If you’re a newbie to Skinnytaste, check out my tip on how to make a larger sandwich for less calories[2]. If you are making this for one, simply divide the ingredients by four.

Eggplant Panini with Pesto
gordon-ramsay-recipe.com
Servings:Serving Size: 1 panini • Old Points: 7 pts • Points+: 9 pts
Calories: 336 • Fat: 8.5 g • Protein: 11.4 g • Carb: 50 g • Fiber: 3.8 g • Sugar: 2.7 g
Sodium: 394 mg (without salt) 

Ingredients:

  • 1 large eggplant, about 12-14 oz
  • kosher salt to taste
  • olive oil spray (I used my misto)
  • 12 oz french bread (or baguette), cut into 4 pieces
  • 4 slices part skim mozzarella cheese (Sargento )
  • 2 tbsp skinny pesto  [3]
  • 8 thin sliced tomato

Directions:

Slice the eggplant into 1/4-inch thick slices. Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant. Pat the eggplant dry with paper towels.

Preheat panini grill. Lightly spritz eggplant with olive oil, season with salt and pepper. When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through. Set aside.

Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.

Close and lightly spray the top of the bread with oil. Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half diagonally and eat immediately.

References

  1. ^ skinny pesto (www.gordon-ramsay-recipe.com)
  2. ^ tip on how to make a larger sandwich for less calories (www.skinny-bits.com)
  3. ^ skinny pesto  (www.gordon-ramsay-recipe.com)

Blistered Tomato and Ricotta Bruschetta with Fresh Basil and Giveaway Winner

Blistered Tomato and Ricotta Bruschetta with Fresh Basil and Giveaway Winner

by Pam on August 11, 2013

This is my new favorite lunch. I had leftover French bread to use up along with a little ricotta in the refrigerator and fresh basil. I toasted the bread then mixed the ricotta with fresh basil and seasonings. I slathered the toasted bread with the ricotta mixture and topped it with sautéed garlicky grape tomatoes and fresh basil. I drizzled the top with some delicious new  sweet balsamic vinegar my neighbor brought me from San Francisco. This bruschetta was wonderful! I loved the crispy bread with the creamy ricotta and the sweetened tomatoes – the flavors and textures were amazing. This was perfect for a quick lunch or would also make wonderful a appetizer.

Preheat the oven to 375 degrees. Slice the French bread and place it on a baking sheet. Cook until it is crisp, 3-4 minutes. Remove from the oven.

Combine the ricotta, fresh basil, sea salt and freshly cracked pepper, to taste. Mix evenly then taste and re-season if needed.

Heat the olive oil in a small skillet over medium heat. Add the grape tomatoes and cook, stirring often, until blistered. Add minced garlic and cook, stirring constantly for 60 seconds. Season with sea salt and freshly cracked pepper, to taste.

Slather the ricotta mixture over the toast then spoon the tomato mixture on top. Drizzle with really good sweet balsamic vinegar. Top with fresh basil and serve immediately. Enjoy.

GIVEAWAY WINNER:

The winner of the Cracker Barrel Gift Basket is comment # 57:

          Kim N — August 9, 2013 

          I love those salt and pepper shakers!

Congratulations Kim N! Please send me an email with your full name and mailing address so Cracker Barrel can send you your gift package. Thank you.



Print[1]

Save[2]



Blistered Tomato and Ricotta Bruschetta with Fresh Basil




Yield: 1

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.



Ingredients:

2 slices of French bread, sliced
3 tbsp ricotta
1 tbsp fresh basil, finely chopped
Sea salt and freshly cracked pepper, to taste
1 tsp olive oil
1 cup grape tomatoes
1-2 cloves of garlic, minced
Sweet balsamic vinegar, for drizzling
Fresh basil, chiffonade

Directions:

Preheat the oven to 375 degrees. Slice the French bread and place it on a baking sheet. Cook until it is crisp, 3-4 minutes. Remove from the oven.

Combine the ricotta, fresh basil, sea salt and freshly cracked pepper, to taste. Mix evenly then taste and re-season if needed.

Heat the olive oil in a small skillet over medium heat. Add the grape tomatoes and cook, stirring often, until blistered. Add minced garlic and cook, stirring constantly for 60 seconds. Season with sea salt and freshly cracked pepper, to taste.

Slather the ricotta mixture over the toast then spoon the tomato mixture on top. Drizzle with really good sweet balsamic vinegar. Top with fresh basil and serve immediately. Enjoy.



References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Warm Goat Cheese & Peach Tartine – Open Face, Insert Summer

I usually don’t mention the time of year during
these videos, since I have no way of knowing when someone will actually
view them, but when it came to this goat cheese and peach tartine, I couldn’t
help myself. For me, this is summer on a slice of bread. My apologies to those of you reading/watching this in February.


August is national goat cheese month (no, I don’t know who
decides these things), and what better way to enjoy chèvre than by topping it
with sweet, ripe, impossibly juicy peach slices? Mix in a little thyme and
black pepper to keep things interesting, and you’re looking at a very special
treat. Just make sure to use stale bread.

As I bemoaned in the clip, I used a fresh loaf, which while
perfectly delicious, wasn’t perfect. Staler bread would have produced a
crunchier stage for our co-stars, as there’s more then enough moisture
provided by the cheese and fruit.


By the way, if you don’t have any day-old bread, but still
want to enjoy this post haste, simply toss the toasted, olive-oiled slices into
a 350 F. oven for a few minutes, to dry out and crisp up before you top with
the cheese. Either way, you’re in for a significantly tasty summer treat. I hope
you give this a try soon (while it’s still summer!). Enjoy!


Ingredients for each Warm Goat Cheese & Peach Tartine:
1 thick slice French bread, sourdough or not
1 tbsp olive oil, or as needed
2 oz fresh goat cheese
3 slices fresh peach
fresh thyme leaves and freshly ground black pepper to taste
salt to taste

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