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Asian
Tapenade
Seared Tuna Sashimi with Asian Tapenade
Asian Mussel
Pasta
Whole Roasted Tapenade Duck
MaryAnn Esposito's Grilled Vegetable Panini
with Asian Tapenade
WINE NOTES
Pinot Grigio: Peach, apricot, lemon, floral. Hand-harvested
and gently pressed. 7% juice from late-harvest grapes dried on
racks, vinified separately, then added to intensify tropical notes.
Brunello:
Brunello translates into "the little brown one" -- named in honor of
the town. Palate is warm and generous with unique, peppery
qualities. Has a violet smokiness.
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MaryAnn Esposito's
Grilled Vegetable Panini with Asian Tapenade
Serves 4
- 1 small eggplant
- 1 small zucchini
- 1/2 cup Asian Tapenade
- 1 ball fresh mozzarella
- 8 slices semolina bread
- Mesclun greens dressed with balsamic
vinaigrette
- Kosher salt and freshly ground black pepper
- Extra virgin olive oil
Preheat oven to 350 degrees. Cut eggplant and zucchini into 1/4-inch
slices, lengthwise. Brush the eggplant and zucchini slices with
olive oil, season with kosher salt and freshly ground black pepper
and bake them on a sheet pan until they are slightly limp. Transfer
the slices to a cutting board. Spread a little of the Asian Tapenade
on each slice of eggplant and zucchini. Brush olive oil on slice of
bread, place an eggplant slice on top, then add mozzarella cheese.
Top the cheese with a zucchini slice and more cheese. Place the
second slice of bread over the cheese. Grill in a panini press until
bread is colored and cheese is melted. Serve warm with side salad.
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