Fall is in the air and just thinking about raking leaves can work up an appetite. Try a seasonally perfect panini this week with ingredients from the Market. (The Tiger Lily will be back at Tulip Tree Creamery this Saturday!)
Pear and Tiger Lily Panini
adapted from a recipe by Giada De Laurentiis
- 1 lb loaf ciabatta bread or 8 slices country bread
- 1 square Tiger Lily* (8 oz) -or Trillium
- ¼ cup olive oil
- 2 large pears (or apples) cored and cut into ¼ inch wedges
- 2 tablespoons honey
- Pinch of salt
- Pinch of freshly ground black pepper
- 3 oz arugula or spinach
- Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches.
- Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.
- While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula.
- Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.
*Their inspiration for this cheese was Taleggio, a type of soft Italian cheese made from cow’s milk. It has a beautiful pinkish washed rind and a dense bold flavor.
Stop by Tulip Tree and grab some Tiger Lily or Trillium and thank them for this delicious little recipe that will give you a pefect taste of autumn.