Name: The Adriatic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tsp extra virgin olive oil; 32 heirloom red and yellow mixed grape tomatoes, halved lengthwise; 4 tbsp unsalted butter, softened; tsp crushed red pepper flakes, to taste; 1 clove garlic, halved; 8 slices ciabatta or crusty bread; 8 1/8-inch-thick slices Wisconsin Fresh Mozzarella cheese; ⅔ cup Odyssey Feta cheese, crumbled; 1 small red onion, thinly sliced; 12 large basil leaves, roughly torn and a few sprigs for garnish; 3 tbsp balsamic glaze

2 tsp extra virgin olive oil

32 heirloom red and yellow mixed grape tomatoes, halved lengthwise

4 tbsp unsalted butter, softened

crushed red pepper flakes, to taste

1 clove garlic, halved

8 slices ciabatta or crusty bread

8 1/8-inch-thick slices Wisconsin Fresh Mozzarella cheese

⅔ cup Odyssey Feta cheese, crumbled

1 small red onion, thinly sliced

12 large basil leaves, roughly torn and a few sprigs for garnish

3 tbsp balsamic glaze

Heat oil in large nonstick skillet over medium-high heat.

Add tomatoes, cut-side-down. Cook until starting to brown. Turn; cook until caramelized.

Combine butter and red pepper flakes. Rub 1 side of each bread slice with cut side of garlic. Spread same side with butter mixture.

Place 4 slices, buttered-side-down, in skillet over medium heat. Top each with 1 slice Mozzarella, tomatoes, Feta, onions, and basil; drizzle with balsamic glaze. Top with another Mozzarella slice and bread slice, buttered-side-up. Grill, turning once until bread is golden brown and cheese is melted. Garnish with basil sprigs, if desired.

AuthorwebguyYields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 minsCategoryFeta, Sandwich

AuthorwebguyCategoryFeta, SandwichDifficultyIntermediate

© Dairy Farmers of Wisconsin

Ingredients