Tag Archives: asiago cheese recipes

Scrambled Eggs Breakfast Panini

We all work hard during the week! Most days I’m up and out quickly, so when I have a quiet morning without work or errands to run, it’s a real luxury. Nothing is better than relaxing with a long quiet cup of coffee, reading the newspaper ( on my ipad of course) and enjoying breakfast. This breakfast panini is perfect for one of these mornings. My favorite type of recipe is one with small effort and big enjoyment. If you don’t have a panini press you can use a a skillet and cover. Heat a heavy skillet over medium-high heat, and cook your sandwich for a couple minutes on each side, pressing it down  with the skillet cover making full contact with the hot pan.

From by the bay, wishing you relaxing food memories!

Maryann

blog breakfast panini

Breakfast Panini

Makes two panini

Ingredients

4 slices bread such as ciabatta

2 tablespoons unsalted butter, room temperature

4 slices prosciutto

1/4 cup shredded asiago cheese

3 eggs, scrambled moist

Directions

Heat panini press according to manufacturer’s directions. Spread butter evenly on one side of each bread slice. Layer prosciutto, cheese and scrambled eggs evenly on unbuttered side of two bread slices. Cover with remaining bread, buttered side up. Grill sandwiches in panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes.

 

Zucchini Salad with Toasted Pine nuts and Shaved Asiago Cheese

blog zucchini

Zucchini Salad with Toasted Pine nuts and Shaved Asiago Cheese
Serves Four
Ingredients
2 medium size zucchini
1/4 cup olive oil
juice of 1 lemon
1 teaspoon coarse sea salt, such as Maldon
1/4 teaspoon fresh ground black pepper
2 tablespoons pine nuts
2 tablespoons basil
Asiago cheese , shaved to taste
Directions
Place a dry small pan on medium heat, add the pine nuts and toast in pan until they start to brown. Remove from heat and keep to the side. Take the zucchini and cut off the ends. Use a mandolin or box grater to slice thinly the zucchini length wise. Place on platter. Dress with the olive oil,  lemon juice, salt and pepper. Mix well. Let sit at room temperature for at least 1 hour before serving, allowing the zucchini slices to marinate. When ready to serve, top with the pine nuts, basil torn into pieces and the shaved Asiago cheese and then serve.

blog zucchini salad