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Description

I was talking with my 9 years old daughter about ingredients for panini sandwiches and she said, "Let's use pineapple." We had just got a pineapple corer and were enjoying fresh pineapple at the time.

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Ingredients

  • 8 ounces cream cheese, softened
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons grated asiago cheese
  • 1/3 cup pesto sauce
  • 1/2 teaspoon minced roasted garlic
  • 1/2 cup finely shredded mozzarella cheese
  • 1/4 cup minced roasted red peppers (from the jar is fine)
  • 2 tablespoons chopped parma ham or prosciutto (omit if making vegetarian style)
  • 1/4 cup cooked small white beans
  • 1/3 cup chopped black olives or green olives (your choice)
  • 1/3 cup chopped marinated artichoke hearts
  • 1 tablespoon minced red onions
  • 1 tablespoon freshly minced parsley

Directions

  • Preheat oven to 350 degrees F.
  • In a bowl, cream together the cream cheese, Parmesan, and Asagio; spread into the bottom of a 9-inch deep-dish pie dish.
  • Mix together the pesto and roasted garlic; spread in a layer over the cheeses on the dish.
  • Spread the shredded mozzarella over the pesto layer, then sprinkle with the roasted red pepper.
  • Mix together the Parma ham or prosciutto and the cooked white beans; set aside.
  • To arrange the last layer, mentally divide the contents of the dish into three equal"pie slice" shaped sections, then: (1) over one section, arrange the black or green olives, (2) over another section, arrange the artichoke hearts, (3) and over another layer the Parma and bean mixture.
  • Sprinkle the entire dish with the onion and parsley, and bake in a 350 degree F oven for 20 minutes and it's bubbly.
  • Remove from oven and serve hot with dippers such as endive leaves or thin slices of toasted Italian bread.
  • NOTE: you can leave out the Parma ham if you want it to be vegetarian; also, this can be made up ahead of time and reheated, if necessary.

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