Basil Tomato Soup with Brie & Goat Cheese Panini

BASIL TOMATO SOUP
source: adapted from allrecipes.com
total time: 20 minutes
serves: 6

Ingredients

  • 2 (28oz) cans crushed tomatoes - aim for no-salt added!
  • 1 (14.5oz) can vegetable broth
  • 18 fresh basil leaves, minced (about a cup of leaves)
  • 1 teaspoon sugar
  • 1 cup whipping cream
  • 1/2 cup butter

Directions

  1. In a large saucepan, bring the tomatoes and broth to a boil.  Reduce heat; cover and simmer for 10 minutes.  Add basil and sugar.  Reduce heat to low, stir in cream and butter.  Heat (do not boil) until butter is melted.

 

BRIE & GOAT CHEESE PANINI
source: adapted from Bobby Flay's recipe
serves: 4

Ingredients

  • 8 slices ciabatta, focaccia, herb slab or other favorite bread (we also liked it on sliced sourdough)
  • 8 to 12 ounces of good brie
  • 8 ounces soft goat cheese
  • watercress
  • butter
  • salt and fresh ground black pepper to taste

Directions

  1. Heat a cast iron griddle or cast iron pan over medium heat (or your panini grill...).
  2. Spread butter on 1 side of each slice of bread. Layer four of the slices of the bread with 3 to 4 slices of brie, watercress, and 2 slices of goat cheese (you can freeze the goat cheese slightly to make it easier to slice). Season with salt and freshly ground black pepper.
  3. Place the remaining bread slices on top, butter side up and cook on the griddle until golden brown on both sides and the brie has melted.
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