Wednesday, December 26, 2012

Roasted Tomato and Mozzarella Panini with Balsamic Syrup

This grown-up grilled cheese is sure to please! The tomatoes will take a bit of time to roast, so plan ahead. This recipe is wonderful with tomato soup!

Serves 8 ( 8 points +)

  • 2 ( 10 oz) loaves French bread baguette
  • 8 oz. fresh mozzarella
  • salt and pepper to taste
  • basil and oregano to taste
  • 2 T. olive oil, divided
  • 6- 8 Roma tomatoes, sliced
  • 1/2 c. balsamic vinegar

Spray a large baking sheet with nonstick spray. Preheat oven to 350. Place tomatoes in a single layer on baking sheet. Drizzle with 1 T. olive oil. Sprinkle with salt and pepper. Roast 50-60 minutes or until softened.

Bring vinegar to boil in a small pot. Reduce heat and simmer until liquid is reduced to about half.

Meanwhile, cut each baguette into 4 pieces and slice open. Brush one side of each bread piece with remaining 1 T. olive oil. Place cheese on the other side of the bread. Top cheese with roasted tomatoes.
Grill sandwiches on a grill pan or panini pan. Drizzle each panini with balsamic syrup.

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