Panini with ricotta, basil, tomatoes and pinenuts

Name: Panini with ricotta, basil, tomatoes and pinenuts
Cook time: 30 min
Yield: 3-4
Cuisine: Italian
Ingredients: 1 long ciabatta or French stick; 250g fresh ricotta; 1 tbsp grated parmesan cheese; 1 tbsp pine nuts, toasted in the oven; Salt and pepper; 1 tbsp extra virgin olive oil; A few basil leaves, torn; 3 ripe tomatoes, sliced

Brigitte Hafner

October 19, 2011

Time:< 30 minsServes:3-4

A great summer sandwich for the beach or a picnic.

Ingredients

1 long ciabatta or French stick
250g fresh ricotta
1 tbsp grated parmesan cheese
1 tbsp pine nuts, toasted in the oven
Salt and pepper
1 tbsp extra virgin olive oil
A few basil leaves, torn
3 ripe tomatoes, sliced

Method

Slice the bread stick in half lengthways. Using a fork, break up the ricotta and mix in the grated parmesan, pine nuts, salt and pepper to taste and the olive oil.
Spoon the ricotta mixture onto one half of the bread, scatter over the basil leaves and top with slices of tomato.
Finish with a little salt on the tomatoes, top with the other half of the bread and cut into 3-4 portions before wrapping.