Beating the Heat, Part 2

Proscuitto Panini

Last night, I decided to try out one of our wedding gifts, a Krups Panini Grill. After spending the afternoon at the movies (air conditioning – what a relief!), we stopped on the way home at Bristol Farms, our local (overpriced) upscale grocery store. I would have preferred to go to my favorite place, LA Farmers Market, but we didn’t have time (and we didn’t want to suffer the heat of inland Los Angeles), so I settled for Bristol Farms.

With tons of ideas going through my head, I picked up a variety of deli meats, cheeses, vegetables and artisanal bread. The only thing I couldn’t find (!!!) was fresh basil. I guess there must have been a run on it (I have been too busy this summer to plant my usual container herb garden). Once I got home and started making dinner, I found myself a little overwhelmed by choices, and ended up deciding on a simple Italian version of ham and cheese. Yummy, especially with a glass of rosé!

Recipe: Ham and Cheese Panini

6 slices Proscuitto di Parma
1 ball fresh mozzarella
Tapenade (from fridge, Trader Joe’s brand)
1 Baguette

Preheat panini grill. Slice the mozzarella ball into 6 rounds, and then cut each in half vertically. Slice baguette on the deep diagonal into 12 slices, each about ½ inch thick. Brush one side of a baguette slice with olive oil and place oil-side down on a plate. Top with about 1 teaspoon of tapenade, spreading across the surface of the bread. Arrange on top two pieces of mozzarella. Follow with one slice of Proscuitto di Parma. Finally, brush one side of a baguette slice with olive oil and arrange on top, oil side up. Cook in panini grill for 5 minutes.