Arrivederci Summer Panini

By Melissa Breyer, Producer, Care2 Green Living

I might dream all day long about baking bread and making lasagna with
homemade pastabut in reality sometimes I'm lucky to find a full 20
minutes from entering the kitchen to the moment when my family starts
circling like vultures. Lately I've been looking for quick ways to
revel in gorgeous summer produce, but with a little nod to the crisp
weather up around the bend. Inspired by one of my favorite food blogs,
this deliriously gooey and crunchy panini fits the bill perfectly.
Simple Solution: I have a handy repertory of quick, healthy mealsbut
sometimes I need a sparkle of inspiration. And that sparkle often
comes from the World Wide Web's muse of wholesome cooking: Heidi
Swanson of 101 Cookbooks.

This dish, inspired by one of Ms. 101's sandwiches, is the perfect way
to celebrate the great tomatoes and basil of the season, but also
lends a little coziness to that faint chill that is starting to pop up
here and there. Finding the perfect food to bridge the seasons is a
great way to soak up the last of the summer flavors, and add a bit of
comfort in excited anticipation of the cool up ahead. This sandwich is
quick, family-friendly, and will also go perfectly with Caits

Super-Quick Fresh Tomato Soup.

1/2 clove of garlic
1 tablespoons olive oil
1 cup organic ricotta cheese
1/2 cup fresh basil
1/2 teaspoon fine grain sea salt
1 ball of fresh mozzarella
3 Heirloom tomatoes, sliced 1/4-inch thick
1 slab of ciabatta, foccacia, or other flat, pressable bread

Combine the garlic, olive oil, ricotta, basil and salt in a food processor
and blend for about 15 seconds or until the cheese turns pale green. Set
aside. Cut the slab of bread in half horizontally and then cut it into the
size and shape of sandwiches you like. If the bread is fluffy, you can
remove some of the center so that the ingredients will have a little well
to settle in. Slice mozzarella into 1/4-inch thick rounds. If the
mozzarella hangs over the side of the bread, cut the rounds in half.
Drizzle the tomato slices with a some olive oil and season with a little
salt and pepper. Spread ricotta mixture on the top and bottom of each
sandwich and place mozzarella slices inside. Press in a panini maker, or
cook in a skillet with a weight on top on the sandwiches (there are
numerous options he a foil-covered brick, a filled tea kettle, a heavy
cast-iron lid, etc) until cheese is melted. Open the sandwiches and line
with tomatoes, close them and serve.

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