Friday, September 11, 2009

A New-Fangled Grilled Cheese


What do you do when you and your little one are desperately craving a grilled cheese and tomato sandwich and your tomato turns up moldy?

Do you run out to the store? Well, since, I just went to the market yesterday and Whole Foods this morning - it doesn't seem sensible to head out for one item.

Do you head to the garden to pick a tomato off the vine? I'd love to, but the scary citified squirrels seem to like tomatoes as much as we do and one of them took a chomp out of our newest red tomato. (Any suggestions on keeping the squirrels away?)

That leaves only one option: IMPROVISE!

And the big beautiful, firm ripe peaches, provided inspiration for my entirely local, new-fangled grilled cheese:

Peach, Mozzarella & Prosciutto Panini
2 servings

4 thin slices of ciabatta
4 1/4-inch thick mozzarella
4 slices prosciutto, prefarably La Quercia
6 1/4-inch thick slices of firm-ripe peach
4 basil leaves
1 1/2 tablespoons butter

Heat butter in a saute pan over medium heat. Layer the mozzarella, prosicutto, and peach onto the ciabatta slices. Add to the pan and cook until the bread is golden and the cheese is slighly melted. Slice in half. Remove the top slice and add a basil leaf to each half. Serve.

Kids Cooking Tips
Kids can layer the ingredients and cut the peaches and cheese.

Bread from Bennison's
Mozzarella from Brunkow
Prosciutto from La Quercia
Peach from Hillside Orchards
Basil from our garden
Butter from Organic Valley

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